Roasted butternut squash soup
From the Farm to Able episode of Queer Eye (I wrote down the steps and ingredients) -via Antoni Porowski
Roasted butternut squash soup
From the Farm to Able episode of Queer Eye (I wrote down the steps and ingredients) -via Antoni Porowski
Cooking Instructions
- 1
Preheat oven to 450.
- 2
Place squash, onion, celery, and garlic on sheet pan. Sprinkle with EVOO & salt. Place 3-4 sprigs of rosemary among vegetables and roast in oven for 25-35 min until golden brown.
- 3
Place roasted veggies (remove rosemary) into large pot and cover with chicken broth until stew like consistency with a little extra liquid. Simmer on stove top for several minutes until veggies flavor broth.
- 4
Turn stove top off. Spoon contents into a blender. Starting on low, then increasing some, blend until creamy. (*mixture will be hot, allow steam to escape)
- 5
On low setting, continue to blend while adding cream.
- 6
Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
- 7
I added a little garlic salt and onion powder to taste.
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Comments (2)
How many portions roughly would you say this recipe makes?