Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
  1. 1 butternut squash
  2. Olive oil
  3. 2 T. butter
  4. 1 cup chopped onion
  5. 6 sage leaves, chopped
  6. 2 quarts chicken stock
  7. 1 T. white wine vinegar
  8. 1 T. ground cumin (or less)
  9. 1/2 t. cayenne pepper
  10. Salt & pepper to taste
  1. Heat oven to 400.
  2. Peel and cube squash, drizzle with olive oil, season with salt & pepper. Put on sheet pan lined with parchment paper and bake until soft and edges are brown, 30-40 minutes.
  3. Sauté onion and sage in butter, cook until soft, around 8 minutes. Add squash and broth, bring to boil. Cook 20 minutes. Blend with immersion blender; add cumin, cayenne, vinegar, salt and pepper to taste.
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