Butternut Squash Soup

1. 1

   Cut squash in half, seed.

2. 2

   Roast squash cut side down on a greased pan.

3. 3

   Cook at 375 for 45-50 minutes.

4. 4

   Take the squash out of the oven.

5. 5

   Melt butter in sauce pan, Add chopped onion and minced garlic.

6. 6

   Add salt & Pepper.

7. 7

   Cook, until onions are translucent.

8. 8

   Scoop meat out of the squash and puree in Cuisinart or blender.

9. 9

   Add cream to the puree and mix.

10. 10

    Put puree in cooking pot.

11. 11

    Puree the butter, onion and garlic mixture.

12. 12

    Add to squash & cream puree.

13. 13

    Add Milk & Chicken stock.

14. 14

    Cook on Med to Med Lo.

15. 15

    Let reduce for 30 minutes and serve.

No nutritional information available.

No additional tips available.