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SoupOctober 16, 2016

Butternut Squash Soup

Another classic

Bonuses

I like to add fried sage, diced apple, and croutons to this

Mise en Place

Produce

  • 2shallots minced
  • 3 clovesgarlic

Dairy

  • 1butternut squash
  • 2 tbsbutter
  • 1/4 cuphalf and half

Staples

  • 1box chicken stock

Directions

  1. Cut squash in half, deseed, apply butter and salt
  2. Roast squash cut side up 60-70 minutes in oven @ 425
  3. Skin squash cut into chunks
  4. In dutch oven, cook shallots and garlic
  5. Add squash and chicken stock
  6. Cook 30 minutes.
  7. Spin off heat
  8. Add half and half
#Veggie