Butternut Squash Soup - Small Batch
"I first started making the soup with the addition of the roasted squash because I did not have a pot large enough for the batch sizes I was making. I rarely have that problem anymore, but this is still the best way to intensify the flavor. Yield: About 12-15 servings..."
INGREDIENTS
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1 Butternut Squash, cubed
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1 Butternut Squash, halved lengthwise, rubbed with olive oil, sprinkle with salt
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2 Tablespoons Butter
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1 Onion, diced
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1 Cup White Wine
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8 Cups Broth (Chicken or Vegetable)
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6 Sprigs Parsley, chopped
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1 Head of Garlic, roasted
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1 Cup Cream (optional)
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Salt
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