Butternut Squash Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 butternut squash
- 2 tablespoons olive oil
- 2 garlic cloves
- bay leaf
- 32 ounces chicken stock (use vegetable for vegetarian soup)
directions
- cut the squash in half lengthwise, scoop out seeds, rub with olive oil, salt and pepper.
- Put face down on baking sheet with cloves of garlic and bay leaf in the hollow.
- Roast at 400 degrees for 1 hour.
- Scoop out flesh of squash and puree with stock.
- Simmer with herbs and spices of choice.
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