Butternut Squash Soup With Tomato Salsa - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 425\u00b0F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.
Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
Meanwhile, scoop the squash out of the skin, adding it to the pan.
Pour in 5 cups of water and stir in salt and plenty of black pepper.
Bring to boil, cover and simmer for 10 minutes.
Cool the soup slightly, then process it in a blender or food processor to a smooth puree.
Alternatively press the soup through a fine sieve with a back of a spoon.
Reheat without boiling, then ladle it into warmed bowls.
Top each serving with a spoonful of salsa and serve.