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. ---------------------------------------------------------------------------
Nutrition
Ingredients
