Thursday, November 20, 2014

Butternut Squash Soup

1 Butternut Squash
1 Yellow onion
3 Cloves of Garlic
2 Tbsp olive oil
2-3 Cups Chicken Broth
Salt and Pepper

Peel and chop the squash and onion and toss together with garlic and olive oil. Place on a baking sheet and bake at 400 for 30 minutes.

Transfer squash mixture to a large pot and add about 2 cups of chicken broth. Bring to a boil and simmer for about 30 minutes. Blend with an immersion blender (be careful! It's Hot!!).

Add salt, pepper, and nutmeg. Simmer for about 10 minutes more. enjoy!

This recipe keeps extremely well in the fridge.

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