Ingredients for - Creamy Roasted Butternut Squash Soup with Blue Cheese
How to cook deliciously - Creamy Roasted Butternut Squash Soup with Blue Cheese
1. Stage
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Stage
Toss butternut squash, garlic cloves, and salt together in a bowl.
3. Stage
Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
4. Stage
Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
5. Stage
Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
6. Stage
Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
7. Stage
Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.
