Roasted Butternut Squash Soup
 
Prep time
Cook time
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This delicious flavorful soup is the perfect prelude to a holiday dinner feast.
Author:
Recipe type: Holiday appetizer
Serves: 6-8 servings
Ingredients
  • One large butternut squashed roasted
  • One small onion diced
  • One stick of celery finely chopped
  • 1 tsp minced garlic
  • 2½ cups of chicken stock
  • ¼ tsp of freshly grated nutmeg
  • ½ a stick of butter
  • salt and pepper to taste
Instructions
  1. Start by roasting the squash- drizzle it with olive oil and salt and pepper. Roast it on 400 degrees face down for about 45 min. Let the squash sit until it is cool enough to handle and then scoop the squash out of the skin with a spoon.
  2. In a medium sized pot or dutch oven, lightly saute the onion, celery and minced garlic in olive oil.
  3. Add the squash, onion, celery and garlic together in a blender and blend until smooth.
  4. Returned the pureed mixture to the pot over low heat, along with the butter and chicken stock and season with salt & pepper and nutmeg until the mixture starts to thicken (about 10-12 min).
  5. Serve hot
Recipe by Table For Eight at https://www.tableforeightbda.com/2017/11/24/roasted-butternut-squash-soup/