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Butternut Squash Soup

Ingredients

Add any other veggie you want, Carrot celery Etc...

1 3# butternut squash, skin on
2 tbsp. butter
2 tsp. brown sugar
salt and pepper
1/4 tsp. fresh ground nutmeg
1 medium to large onion, diced
5 or more cloves of garlic, sliced
2 tbs butter
1 tbs EVOO
32 oz (Box of Kitchen Basics Chicken) stock
pinch of saffron


Instructions

Cut butternut squash in half, remove seeds. Bake cut side down in hot oven (400 degrees) for 1 hour or until tender. Scoop out pulp; add butter, brown sugar, salt, pepper and nutmeg; beat together. In a large sauce pan over med heat, cook the onion and garlic in the EVOO and butter, Season with S&P. When soft and slightly caramelized, add the squash and stir. Add the stock, puree with a stick blender. Bring to a boil and reduce the heat add the saffron and let simmer until thickens,. 30-45min, adjust S&P: Enjoy!

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Servings

no serving information available

Nutritional Information
Per Serving

no nutrition information available


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