Roasted Butternut Squash Soup
By á-70803
Rate this recipe
4.7/5
(9 Votes)
Ingredients
- 2 onions, quartered
- 1 lb cubed butternut squash
- 2 serrano chiles, halved & seeded
- 1/4 cup EVOO
- S&P
- 4 cups chicken broth
- 2 tbsp brown sugar
- 3/4 tsp cinnamon
- 1/4 cup heavy cream
Details
Servings 6
Preparation
Step 1
Toss onions, squash, serranos, EVOO and S&P; roast at 450 degrees for 20 minutes.
Warm broth in saucepan over medium heat; add vegetables, brown sugar and cinnamon, puree. Stir in cream.
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