1. Preheat oven to 400ºF. Very lightly coat squash with olive oil,
then place face down on a baking sheet and roast for 40 minutes,
or until soft.
2. In a sauté pan, add oil and heat to medium, then cook onions
until translucent but not browned. Add celery towards the end,
cooking until just soft. Sprinkle with sea salt.
3. Peel skin from cooked squash, then add to Vita-Mix blender with
cooked onion and celery. Add up to 2 cup of stock, a pinch more
salt and sweetener. Blend until consistency is creamy and soup is
hot.
Originally Submitted
8/8/2013
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