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Creamy Roasted Butternut Squash Soup with Blue Cheese

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Creamy Roasted Butternut Squash Soup with Blue Cheese

Directions

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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.
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