Butternut Squash Soup
Hubs made this today. It’s a fave recipe. He rocks!
1 5-pound butternut squash, peeled and cut into 1-inch pieces
1 head garlic
1 large yellow onion
1 qt. chicken stock
kosher salt and black pepper
4 – 6 Tbsp olive oil
1 bunch fresh rosemary, roughly chopped
Spread squash chunks on cookie sheet with onion, garlic and rosemary.
Drizzle with EVOO, Salt and Pepper. Bake at 400 degrees until squash is tender (30-40 mins).
Stir two to three times when baking.
Working in batches, purée squash/onion/garlic and chicken stock in a blender until smooth.
Pour in pot and heat through.
Divide the soup among bowls and top with extra rosemary and a dollop of sour cream.
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