Butternut Squash Soup Recipe
Butternut Squash Soup
The Perfect Soup for any Occasion
Equipment
- Non-Stick Sheet Pan
- Blender
- Parchment Paper
Ingredients
- 1 ButterNut Squash Cut in half
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 Onion Chopped
- 1 tbsp Garlic
- 1/4 tsp Sea Salt
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger Minced or Powdered
- 3 Cups Broth Chicken or Vegetable
- 1 tbsp Butter
Instructions
- FIRST CUT YOUR SQUASH IN HALF THEN REMOVE THE SEEDLINGS. THEN SEASON THE TWO HALFS WITH OLIVE OIL AND SALT & PEPPER. THEN ON A NON-STICK SHEET PAN OR SHEET PAN WITH PARCHMENT PAPER PLACE THE BUTTERNUT SQUASH FLESH SIDE DOWN IN A 375 DEGEE OVEN FOR 45 MINS TO AN HOUR.ONCE THE SQUASH IS DONE REMOVE FROM THE OVEN THEN REMOVE THE INNER FLESH ( THIS CAN BE VERY HOT SO BE CAREFUL) THEN PLACE YOUR SQUASH IN A BLENDER ALONG WITH ALL THE INGREDIENTS MENTIONED AND BLEND. ONCE BLENDED, ADD YOUR SOUP TO A POT OVER MED HEAT AND BRING UP TO HEAT. AND COOK FOR ABOUT 10 MINS UNTIL HOT. THEN SERVE IN A BOWL WITH HEAVY CREAM DRIZZLE.
Notes
If you are lactose intolerant, You can substitute the cream for Pistachio’s or just a sprig of parsley.