Warm up on a cold night with this hearty and healthy comfort food that takes advantage of the season’s abundance of squash. The slightly sweet flavor means your whole family is likely to love it.

Roasted Butternut Squash & Red Onion Soup

Cooking spray

Kosher salt

1 medium-large / 2 lb butternut squash, peeled, halved, and seeded

6 medium-size red onions, peeled and halved

Pepper

Granulated garlic

Dried dill, basil, and rosemary*

6 tbsp butter

26-32 oz broth (I use beef)

1. Preheat oven to 450 degrees.

2. Cover a large baking sheet with cooking spray, then salt the sheet.

3. Place squash and onions on baking sheet. Coat with cooking spray and salt.

4. Liberally coat the squash and onions with the pepper, garlic, dill, basil, and rosemary. Use quick bursts of cooking spray from 8-10 inches away to meld the spices to the veggies.

5. Bake for one hour. Remove from oven and let cool for 5 minutes.

6. Put half of the squash and onions in a food processor, being sure to scrape the baking sheet to get the flavors of the roasted spices as well.

7. Add three tablespoons butter and process until nearly smooth.

8. Transfer the puree to a stock pot over low heat and stir in half of the broth.

9. Repeat with the other half of the squash and onions, then add to the same pot and stir in the remaining broth.

10. Heat through until small bubbles form.

* Tip: Run your rosemary through a spice grinder to get even more flavor from this nearly powdered spice.

#Soup #Dinner #PickyEater