Creamy Roasted Butternut Squash Soup with Blue Cheese

Directions

Ingredients :

aluminum foil

1 large butternut squash

peeled and cut into 1-inch cubes

2 cloves garlic

or more to taste

peeled

½ teaspoon salt

5 tablespoons avocado oil

divided

2 tablespoons butter

divided

1 medium onion

½ cup chicken broth

or more as needed

1 cup milk

or more as needed

½ cup half-and-half

or more as needed

¼ teaspoon ground white pepper

4 ounces crumbled Gorgonzola cheese

Methods :

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Toss butternut squash, garlic cloves, and salt together in a bowl.

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.

Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.

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.

Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.

Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.