Tess' Butternut Squash Soup

1. 1

   1. set oven to 350

2. 2

   2. Halve squashes, rub with OO and roast for one hour.

3. 3

   3. chop veggies

4. 4

   4. melt butter and saute shallots for about 5 mins.

5. 5

   5. add carrots and apples while cubing squash

6. 6

   6. add all salt / pep, sugar, nutmeg, ginger and wine to mixture

7. 7

   7. add broth and bring to a boil then turn down and let simmer for 20 minutes until carrots are fork tender

8. 8

   8. add squash to pot and stir

9. 9

   9. in batches, add to blender and puree

10. 10

    10. add cream upon serving

No additional tips available.