2mediumbutternut squashor about 8 cups pre cubed squash
115 oz crushed tomatoes
1quartchicken broth or chicken bone brothor enough to make to your desired consistency
seasonings of your choice
top offs of your choiceI love sriracha and sour cream!
Instructions
Preheat oven to 425.
Peel and cube the squash into 1 inch cubes and toss in 1 tbsp olive oil and salt and pepper.
Place the cubed squash on a foil or parchment paper lined baking sheet and roast for 20-30 minutes or until very tender.
In a large soup pot over medium heat, add 2 tbsp olive oil.
Add the onions and saute until translucent, add the cooked squash and the crushed tomatoes.
Add a couple cups of the broth and use the immersion blender to puree or move into a blender or food processor to blend.
Continue adding broth until the soup has the consistency you like.
Now add seasonings YOU like...I used Penzeys Turkish Seasoning and some cumin and of course, salt and pepper. Smoked Spanish Paprika would be great too....experiment!!