Butternut Squash Soup
Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.
Butternut Squash Soup
Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.
Cooking Instructions
- 1
Peel Squash. Cut into chunks. Peel and cut onion into chunks. Peel garlic and leave whole. Season everything, coat everything with the olive oil and brown sugar. Slice butter and evenly distribute. Place in a preheated 400 F oven for 50 minutes.
- 2
After roasting, check to see if the veggies are fork tender. If so, move them to a blender in two batches or more. Blend on the soup setting. If it’s not blending, pour a little milk in.
- 3
Return to pot. Add in a splash of heavy cream and a bit of Parmesan. When warm and combined, it’s done.
- 4
Serve with a little more Parmesan if desired.
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