Alas there is no photographic evidence left since my familia polished off the pot of soup the night it was made! Some recipes I researched online called for heavy creams but I think the least amount of ingredients the more the butternut squash shines!
1-2 butternut squash (depends if you wish to make a small or larger pot)
Chicken broth/stock
Salt/Pepper (a dash)
Olive Oil
Preheat oven to 350 degrees. Cut butternut squash in half length wise and scoop out seeds. Lightly oil flesh sides of butternut squash and season with salt/pepper as desired (just a dash will do for each.) Bake for 1 hour.
Allow to cool til safe to touch and scoop out flesh into pot. Slowly add chicken broth/stock and blend with immersion blender. May also use a blender in small batches. Depending on how thick or thin one desires the soup to be depends on the amount of chicken broth/stock added. I added two cups for one butternut squash.
Optional topping of a spoon of sour cream may be used. Is delicious either way!
