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Butternut Squash Soup

Yield: 6 servings

Ingredients:

  • 2 - 3 pound butternut squash, peeled and seeded
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 6 cups chicken broth
  • Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 400 ° F.
  2. Cut squash in half. Scoop out seeds and discard.
  3. Sprinkle with olive oil.
  4. Lay face down on a baking sheet.
  5. Bake for 40-50 minutes or until tender.
  6. Remove from oven.
  7. Let cool.
  8. Scoop out pulp. Discard skin. Chop into pieces.
  9. Using a large pot, melt butter over medium-low heat.
  10. Add onion and saute until translucent.
  11. Add roasted squash and chicken broth. 
  12. Pour into a blender and blend until smooth or use an immersion blender. 
  13. Season with salt and pepper to taste.

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