Butternut Squash Soup
Serves 415 mins prep120 mins cook
A silky, velvety butternut squash soup perfect for cozying up during the fall season. This comforting dish blends roasted butternut squash with heavy cream, vegetable stock, and warming spices for an irresistible flavor.
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What you need
Instructions
1: Preheat oven to 400°F. 2: Halve the butternut squash lengthwise; de-seed and place a couple of sage leaves, a shallot, and a garlic clove in each half; season with olive oil, salt, and pepper; cover and roast until tender, for about 2 hours. 3: Once cooked, scoop out the squash into your blender and blend with some veggie stock; discard the garlic cloves for a milder flavor and blend only one sage leaf if desired. 4: Pour the smooth soup into a pot and rinse the blender with the remaining veggie stock; add in cream, brown sugar, and nutmeg; bring to a simmer and enjoy the soup!View original recipe