Golden Butternut Squash Soup

Recipe by Diana Adcock
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READY IN: 1hr 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
  • Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
  • Puree until smooth in a food processor or hand held blender.
  • If using a food processor return to pan and whisk in cream.
  • Adjust seasonings and reheat or chill and serve cold.
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