Ingredients
-
2 1/4
-
1
-
1
-
1
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Butternut Squash Soup, This is a comforting, velvety soup , Delicious!Smooth, silky, bursting with flavor! used light cream and it worked just fine!, This is a comforting, velvety soup
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 450. |
|
2
Done
|
Cut Squash in Half Lengthwise, Scoop Out Seeds and Place Cut Side Down on a Baking Sheet. |
|
3
Done
|
Roast the Squash For 40-45 Minutes or Until It Is Very Tender. |
|
4
Done
|
Allow Squash to Cool. |
|
5
Done
|
While the Squash Is Roasting,Saute the Onion and Ginger in the Butter Over a Medium Heat Until the Onion Is Translucent and Soft. |
|
6
Done
|
Add the Broth, Cover and Simmer For 10 Minutes. |
|
7
Done
|
Scoop the Cooled Squash from the Skin. |
|
8
Done
|
Place Half the Squash and Half the Broth in a Blender, Puree Until Smooth. |
|
9
Done
|
Repeat With the Other Half of the Squash and Broth. |
|
10
Done
|
If Needed, Add Water to Achieve the Desired Consistency. |
|
11
Done
|
Return the Soup to the Sauce Pan and Reheat. |
|
12
Done
|
Salt and Pepper to Taste. |
|
13
Done
|
If Desired, Garnish Each Serving With a Spoonful of Sour Cream. |
