Personal Butternut Squash Soup

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Some days, you just need a personal bowl of soup, amirite? And yes, it is a little labor-intensive just to make one bowl of soup, but maybe that’s what we need today to get our election jitters out?⁠

So by now y’all know that I get a produce box delivered each week, and I absolutely love it, but sometimes things come very much NOT as expected. The other week I ordered some butternut squash, and instead of getting one 1-lb squash like I would have picked up from the store, I got these two teeny tiny squash.

Admittedly, they sat there for a while before I did anything with them because I didn’t want to deal with the whole peeling/skinning process with two squash. And then one day I was inspired to make some soup for lunch, and I thought these would be perfect! No peeling involved since I just sliced them and roasted them before turning into a soup.

Again, is it a little labor intensive for just one serving of soup? Sure. But sometimes that’s just what we need, and man did this cozy, comforting bowl of soup absolutely hit the spot.

Anyhow, if you have a toddler-sized butternut squash and are wondering what the heck to do with it, I got you covered with this easy personal butternut squash soup!

Have you made this? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 1)

INGREDIENTS:

  • 1 small butternut squash⁠
  • 1/4 yellow onion, diced⁠
  • 1 tbsp. olive oil⁠
  • 12oz. broth (can use any kind based on preference)⁠
  • 1 tbsp. oregano⁠
  • 1 tsp. salt⁠
  • 1 tsp. pepper⁠
  • 1 tsp. red pepper flakes (optional)⁠

DIRECTIONS:

Preheat oven to 400 degrees. Mix 1 tbsp. olive oil with oregano, salt and pepper, and red pepper flakes (if using). Cut your butternut squash in half, scoop out the seeds, and place on a baking sheet lined with parchment paper or foil. Brush your mixture evenly over both sides of the squash. Roast the squash halves for about 30 minutes, or until fork-tender. Once done, remove from oven and let cool. Once cooled, scoop the squash flesh (aka remove the skin), and place in a medium-sized pot on the stove. In the same pot, add the diced onion and broth, and stir to combine. Heat the mixture over medium-high heat, bringing to a boil. Once boiling, lower the heat and simmer for about 30 minutes, making sure the onion is tender. When ready, blend your soup by transferring to a blender or using an immersion blender. Serve, and take your time to enjoy!

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