Directions

1Preheat the oven to 350 degrees. Cut the butternut squash in half and roast for about 45 minutes. I leave skin on and scoop out insides later.

2In the meantime, sautée onion in butter until clear and tender. Set aside until you are ready to add the squash.

3When the squash is fork tender, take it out of the oven and let it cool enough so you can handle it. Scoop out the insides and add it to the onions.

4Add water and chicken base. You can also use homemade chicken stock or bouillon cubes. I happen to really like the flavor of the Better than Bouillon bases so I usually use that.

5Bring pot to a boil and let simmer for twenty minutes.

6Once it's done, blend with an immersion blender. If you don't have one, get one! They make creaming soups and gravies so easy. You can also put the soup in a blender. Just be careful to let it cool and leave some air to escape so the hot liquids don't explode when you blend.

7Add Cayenne pepper and white pepper to taste. You can also garnish with cayenne pepper at the end with some chopped nuts or shown here hemp seeds.