Updated: Nov 18, 2020
We met Amy a couple of weeks ago on the blog. She is our creator's wife and she has been cooking up a storm in the kitchen with the harvest season in full swing! Today she is sharing her butternut squash soup recipe!
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- Olive oil
- 2 large butternut squashes
- 1 large white onion
- 2 cloves of garlic
- 5 cups Amy's vegetable broth
- 1/2 cup whipping cream (or milk will do as well)
- 2 tsp sage
- salt and pepper to taste
Cut butternut squash in halves and remove the seeds. Drizzle with olive oil, salt and pepper. Heat over to 425. Bake face down for 40-50 mins.
Saute onion and garlic. (Picked from the garden of course) until edges are brown and middle is translucent.
Add cooked squash, 5 cups of veggie broth (which you made from scraps), 1/2c, I used whipping cream, but and milk will do. 2 tip sage and salt and pepper to taste.
Puree in either blender, bullet, or food processor. You can portion out and freeze for later or enjoy right away.
Thanks for checking out the blog let us know if you try this recipe out! If you are new to veggie gardening and not sure where to start?
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