Super easy, quick, and delicious.
Cook time 30-45 min.
Please see step by step in the pictures.
- 1 whole butternut squash
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/3 cup heavy cream
- 1-2 cloves of garlic
You start by washing the squash very well. We are not going to peel the skin, because most of the nutrients are inside the skin, and when blending, you will not be able to know the difference between skin and regular flesh.
After cutting the squash, remove the seeds
Add garlic, salt, pepper and olive oil
Roast in a hot oven (375 degrees) until the squash is soft. Around 20 min.
Remove the squash from the oven and add to the pot.
Add water and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for about 15 minutes. Remove the pot from the heat and stir in the cream. Using a hand blender, purée the soup until smooth.
Taste and season with salt and pepper as needed.
Serve and enjoy.