6 ingredients butternut squash soup that has texture and so much sweetness. You can do any or all of these steps ahead of time, too.
2 medium sized onions
1 large butternut squash
Salt to taste
You know how to do this but in case you don't, slice down the middle, scoop out the seeds now or after you bake for 45 min at 375.
Meanwhile, peel onions, slice down the middle from top to bottom and cut thin slices of onion. It doesn't really matter much how thin but keep them all consistent. Put them in a large pan at medium heat with a few tablespoons of olive oil, a clove of garlic and a bit of salt. Stir regularly to keep onions from burning and and you'll find yourself with a much reduced pan of sweet, dark brown onions.
(I note that Abby has posted a how to on making caramelized onions as well. I prefer to keep this dish vegan but Abby's recipe below would be just great, too.)
Peel (and seed) your squash and cut 1/4 of it into 1/2" cubes. Blend 1/2 your onions with your remaining squash and enough water to make blending easy. It took me two batches in my small blender and I used about 1 cup of water each time. Put the unblended onions and blended squash into a a pot to heat. Add two tablespoons of balsamic vinegar and 3 tablespoons olive oil.
As you finish with soup, correct seasoning with a few pinches of salt. Just before serving add your squash cubes.