Butternut Squash Soup
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My absolute favorite food to make in the fall and winter is soup! Nothing makes me more happy than a nice bowl of soup after a freezing cold run outdoors. Recently I made a butternut squash, which is one of my favorites!
Sautee one onion in some olive oil while preheating oven to 350 degrees.
Peel the skins off the Butternut squash.
Cut the butternut squash into small equal size pieces and put on a baking sheet.
Drizzle Butternut squash with olive oil, salt and pepper.
Roast squash for 40 minutes or until lightly golden brown.
Bring 4 cups of chicken broth to boil in sauce pan, add roasted squash. Blend with hand blender until smooth. Add 1 teaspoons sage and 1 bay leave. Add salt and pepper to taste. Simmer for 30 minutes and remove bay leave.
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