Oven Roasted Butternut Squash Soup

• 1 butternut squash
• 4 teaspoons butter
• 12 small onion, chopped (Any onion will work, but stay away from sweet varieties like videlia, green or red onions. They won')
• 1 cup milk (or more to taste, skim works if you want low fat but 2% or whole will make a creamier, richer soup)
• 1 12 cups chicken broth (not low-sodium) or 1 12 cups vegetable broth (not low-sodium)

1. 1.
2. Heat oven to 400 degrees.
3. 2.
4. Cut squash in half lengthwise.
5. Discard pulp and seeds.
6. Using 1 teaspoon of the butter, butter the cut sides and pulp cavity of the squash.
7. Place squash cut side down on a cookie sheet that has sides.
8. (A jelly roll pan or a cake pan will also work.
9. I like to use tinfoil as a liner to make clean up a little better.
10. 3.
11. Place in oven for 50 - 70 minutes or until skin of squash is dark brown.
12. The skin can be slightly charred but not too much or it will be hard to separate the flesh from the charred bits.
13. Cool until easy to handle.
14. 4.
15. While squash is cooling caramelize onion in butter.
16. To caramelize: Use medium heat until onions are translucent then turn heat to low.
17. Watch closely stirring more often as onions become more brown.
18. Continue cooking onions until they have reached a rich golden brown.
19. The slower you cook the onions the sweeter they will be, which is the goal.
20. 5.
21. Scrape flesh away from skin.
22. Discard skin.
23. Place flesh into blender or food processor along with 1 cup milk and the caramelized onions and butter.
24. 6.
25. Blend until very smooth.
26. Add broth and blend til combined.
27. Transfer to a pot.
28. 7.
29. Reheat over low heat, stirring every couple of minutes.
30. Add more milk until desired texture is reached.
31. Serve in heated bowls.

butternut squash, butter, onion, milk, chicken broth

Taken from www.food.com/recipe/oven-roasted-butternut-squash-soup-496538 (may not work)