The Easiest Delicata Squash Soup

• 3 delicata squash, halved lengthwise and seeded
• 1 onion, chopped
• 3 cups vegetable or chicken broth
• 1 ½ cups heavy whipping cream
• 2 tablespoons butter
• salt to taste
• ground black pepper to taste

1. Preheat oven to 325 degrees F.  Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened and translucent.
3. Scoop the flesh out, and chop the squash into large chunks.  Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Puree the soup in a blender or food processor (work in batches). Season with salt and pepper to taste and serve.
5. Top with your favorite mix ins! A swirl of cream, a drizzle of olive oil, red pepper flakes, and toasted pumpkin seeds are some of our favorites. Enjoy!

Tip: if you are going for a more rustic consistency, no need to peel the squash - the skin is edible and should be soft enough to blend in. For the smoothest consistency, peel fully.