Amie'S Butternut Squash Soup

1. 1

   - Peel and chop the Butternut Squash and add 2 tablespoons olive oil, salt and pepper. Roast at 425 for 30 minutes stirring occasionally.

2. 2

   - Saute onions, celery and sage with 1 tablespoon olive oil until translucent in a large pot.

3. 3

   - Combine squash and chicken stalk to onion mix and simmer for 20-30 minutes.

4. 4

   - Puree (if blender do in batches) and then salt and pepper to taste.

5. 5

   - Sprinkle with Parmesan cheese.

6. 6

   Could be good to add red chili flakes.

7. 7

   -

* Per serving · 4 servings · Values may vary.

No additional tips available.