Butternut Squash Soup
By MJH
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Ingredients
- 2 large roasted butternut squashes
- 1 pint of half and half
- ¾ stick of butter (browned)
- 2 tbsp of oil
- Salt and pepper to taste
- 2½ cups of chicken stock
- Creme fraiche to garnish
Details
Preparation time 60mins
Cooking time 75mins
Preparation
Step 1
Cut the squash in half
Lightly coat it with oil, salt and pepper
Roast the squash for an hour or until tender
Scoop out the squash, put it into a blender or food processor add the half and half and the chicken stock.
Blend well and then place into a pot on medium heat.
Add browned butter (simply brown butter in a small pan) oil, salt and pepper and stir and cook on low for a few minutes.
Garnish with creme fraiche.
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