Sheet Pan Squash Soup is a simple, seasonal favorite. This no-fuss recipe is a weekday winner!
Course: Appetizer, Main Course, Side Dish, Soup
1largebutternut squashpeeled and cubed into 2" pieces
1yellow oniondiced into 2" pieces
1-1 ½cupspreferred milk or brothas needed, to thin
½tsp each, garlic and onion powder
¼ teaspoonground cinnamon
Preheat oven to 400 degrees.
In a large mixing bowl, combine diced squash and onion. Using aluminum foil, create a roasting "pouch" for the garlic. Drizzle vegetables with oil and season liberally with salt, pepper, and spices. Close the garlic pouch and place all the vegetables onto a sheet pan. Roast for 35-40 minues*, or until golden and tender.
Let vegetables cool slightly before transferring to a blender or food processor, along with milk (or broth). Blend until smooth and creamy. Add additional milk, as desired, for a thinner consistency.
*the garlic may turn golden prior to the squash and onion. Check periodically to ensure it does not burn. Another alternative is to roast an entire head of garlic, slicing just the top ¼" off the cloves, and roasting "standing up".