Author: Nikki
This Butternut Squash Soup is easy and full of delicious flavor. This is perfect for a chilly day and a fabulous seasonal recipe!
- 3½ cups roasted butternut squash
- 2 Tablespoons olive oil
- 1½ diced onion
- 3 Tablespoons minced garlic
- 4 cups chicken broth
- 1 teaspoon sage
- 1 teaspoon thyme
- ½ teaspoon rosemary
- 1½ teaspoons salt
- 1½ teaspoons chicken bullion
- ¼ teaspoon pepper
- ½ heavy cream
- Preheat oven to 400 degrees F.
- Line cookie sheet with foil and spray with vegetable oil.
- Cut squash in half and scoop out the seeds.
- Brush with olive oil and rub with salt and pepper.
- Place on baking sheet and bake for about 50 to 60 minutes, or until fork tender.
- Cool and scoop out squash and measure out 3½ cups and set aside.
- In a large sauce pan heat oil over medium high heat and add onions and Sautee until tender.
- Add garlic and cook for 1 minute.
- Add chicken broth, sage, thyme, rosemary, salt, chicken bullion, pepper, and heavy cream. Bring to a boil and add in the squash.
- Using a hand blender cream soup until creamy.
- Bring to a boil and reduce heat and simmer for 10 minutes.
- Serve with a dollop of heavy cream.
Recipe by Chef in Training at https://www.chef-in-training.com/butternut-squash-soup/
3.4.3177