Butternut Squash Soup With Tomato Salsa

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 large butternut squash or 1 large pumpkin, halved and seeded
• 5 tablespoons garlic-flavored olive oil
• 2 onions, chopped
• 5 cups water
• 4 -8 tablespoons salsa
• salt and pepper

Recipe

• 1 preheat the oven to 425°f place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
• 2 reduce the temperature to 375f and cook for 20-25 minutes more or until the squash is tender.
• 3 heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
• 4 meanwhile, scoop the squash out of the skin, adding it to the pan.
• 5 pour in 5 cups of water and stir in salt and plenty of black pepper.
• 6 bring to boil, cover and simmer for 10 minutes.
• 7 cool the soup slightly, then process it in a blender or food processor to a smooth puree.
• 8 alternatively press the soup through a fine sieve with a back of a spoon.
• 9 reheat without boiling, then ladle it into warmed bowls.
• 10 top each serving with a spoonful of salsa and serve.