Amazing soup, never had it or made it before this past month. Experimented with a couple of different methods and ingredients, this recipe definitely nails it!
serves4 -6 people
prep time1 Hr
cook time2 Hr
olive oil, extra virgin
butternut squash, peeled and cubed
chicken broth, low salt
half and half
cream cheese, room temperature
How To Make
Preheat oven to 400 degrees. Toss peeled and cubed butternut squash in a large bowl with EVOO, garlic salt and pepper to coat thoroughly.
Arrange on ungreased baking sheet. Roast for 25 - 35 minutes, until squash is browned and tender.
While squash is roasting, sautee onion and carrot in butter for 10 - 15 minutes or until tender.
Remove squash when done and add to onions and carrots, sautéing for 5 - 10 minutes to blend flavors.
Add chicken broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
Remove from heat, add half & half and cream cheese, mix until well blended. Let cool for 15 minutes.
Puree mixture in small batches in food processor or Ninja blender until smooth. Repeat until entire pot is pureed.
Serve with good quality French bread or breadsticks, enjoy!
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