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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Cooking with Rosanne, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds of butternut squash cut into cubes ( about 4 cups)
1 large apple peeled, cored and cut into sixths
1 medium onion cut into sixths
2 tbsp of olive oil
1 clove of garlic
thyme
4 cups of chicken broth
salt and pepper
Directions:
Directions:
Preheat over to 400 degrees. Line a baking sheet with parchment paper. Place squash, apple and onion on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Add sprigs of thyme Roast until fork tender 40 minutes or so.
Bring chicken broth to a low boil. Add the roasted squash , apple and onion. Reduce heat and simmer until vegetables are tender..
Remove from heat and remove the thyme sprig. Use an immersion blender and blend til smooth and creamy. Add additional salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Consider adding goat cheese croutons when you serve this soup

 

 

 

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