I'm not the best at writing or explaining recipes but I will do my best!
one butternut squash (obviously the size depends on the amount of soup you get)
2-3 carrots (depending on your preference)
box of chicken broth
little bit of olive oil
first, heat oven to 350 and slice the squash in half lengthwise. good luck with that, worst part ever and apparently I'm not strong.
clean out the seeds.
drizzle some olive oil on a baking sheet and place the two halves face down on the sheet. peel the carrots and throw them on too.
chuck it in the oven for about an hour or until you can easily pierce the squash with a fork.
start chopping! chop up the onions, leeks, and celery and don't worry about being perfect or too small or too big, your blending it anyways. leeks seriously make this soup.
chuck everything in pot with a little bit of olive oil and let it sauté while the squash is cooking on low heat. stir every 10-15 minutes.
once you can pierce the squash (mine took an hour) take it out and scrape out all that orange goodness.
this is where I kind of forgot to take anymore pictures until the end. scrape everything, throw it in the pot, start blending, and slowly add chicken broth until you get the consistency that you want.
I liked mine a little bit chunky but also soupy, if that make any sense! I added almost the whole box of chicken broth and blending for about 5 minutes.
best part? I got seven 2 cup servings and it cost less than 20 bucks!
let me know if you've ever made squash soup and if you do it any differently! I'd love to add a few more things and see what it's like but I love this so much I don't want to mess it up!