Butternut Squash Soup

Years ago, my father gave me a recipe for butternut squash soup. It was simple and delicious. And I lost it. But then I found it! And I made it again. And it was just as delicious as before. And so simple! 5 ingredients, including salt! One note, I made it with a fairly small squash and it barely fed two adults and a toddler, so if you're hungry or cooking for a group or like to have leftovers, make extra! It's great for fall and would fit in great at a holiday table.

Ingredients:
1 medium butternut squash, halved and seeded
1/2 sweet onion, peeled and sliced
1 tablespoon olive oil
2 cups vegetable broth
1 teaspoon salt

Directions:
1. Preheat oven to 350 F

2. Place the halved and seeded squash on an oiled roasting pan and roast in the oven for 1 hour or until a knife goes in easily. Let the squash cool slightly and remove the skin, which will come away easily when the squash is cooked.

3. Sautee the onion in the olive oil for 3 minutes on medium heat. Add the squash and the broth to the pan and simmer together for about 10 minutes.

4. Place the mixture and salt in a blender (you might want to let it cool slightly, first), blend completely.

If you're wondering why there's no picture of the soup, try making it yourself. See if you have time to snap a photo before devouring it.