Butternut Squash Soup With Tomato Salsa

1. 1

   Preheat the oven to 425u00b0F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.

2. 2

   Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.

3. 3

   Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.

4. 4

   Meanwhile, scoop the squash out of the skin, adding it to the pan.

5. 5

   Pour in 5 cups of water and stir in salt and plenty of black pepper.

6. 6

   Bring to boil, cover and simmer for 10 minutes.

7. 7

   Cool the soup slightly, then process it in a blender or food processor to a smooth puree.

8. 8

   Alternatively press the soup through a fine sieve with a back of a spoon.

9. 9

   Reheat without boiling, then ladle it into warmed bowls.

10. 10

    Top each serving with a spoonful of salsa and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.