Rosemary Butternut Squash Soup

1. 1

   Cut each butternut squash in half Peel, seed, and scoop out the fibers Coat inside with vegetable oil and place face-down on a baking sheet Roast at 375 for 25 minutes (until tender) Transfer both to a large pot (8 quarts) and add chicken broth, rosemary, and orange zest Bring to boil over medium-high heat Reduce heat and simmer for 30 minutes Transfer to a food processor or blender and process until smooth Season with salt and pepper Return to pot to keep warm or transfer to bowls (best served hot!) Combine sour cream and heavy cream in mixing bowl.

2. 2

   Decoratively swirl a small amount of cream mixture into soups as a garnish.

3. 3

   Or, garnish with rosemary sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.