Butternut Squash Soup Recipe
Total Time: 40 minutes
Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
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3 lbs butternut squash
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olive oil
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4 tbsps butter
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1 large onion (diced)
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1 large carrot (chopped)
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2 garlic cloves (minced or ¼ tsp garlic powder)
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1 tsp salt
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1/2 tsp pepper
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4 cans chicken broth
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1 sage leaves (minced)
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1/2 cup heavy whipping cream
Directions:
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If you’re fly like me, just buy butternut squash already cut up!! If you’re an elitist, then I am bowing down to you right now. Do your butternut squash thing, peel it, and cube it. Heat the oven to 400, spread the squash out on a pan and drizzle with olive oil and sprinkle with salt. Roast for about 30 minutes for that tenderness
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While that’s roasting, melt 4 T butter on medium heat. Add the chopped up onion, carrot & cook for 10-12 minutes, stirring once in a while. Then throw in the garlic , then the salt’n’pepa. Ohhh, baby baby. Baby baby...Get up on this!! Ok, I'm stopping.
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Add chicken broth & sage leaves. Turn it to a boil then slowly simmer. Add roasted squash to the soup pot. Puree the soup either using an immersion blender or messily blend it in batches w/ a blender. My splashed kitchen cabinets and my face would recommend the immersion blender. The end.
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After the puree party, return back to the pot and add ½ cup heavy whipping cream. Feel free to add more cream when serving if you fancy it.
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