detroitdad
Legendary Member
We have made this twice in the last month. It is fantastic!
We drizzled oil, salt and pepper over a split butternut squash. Roasted it until it was fork tender. We did it at 425 degrees for 50 minutes.
While that was cooking I sauteed 1 diced onion, three garlic garlic cloves, salt and pepper in a dutch oven.
When the squash was finished, I gutted it. I added everything to the blender. I also added 3 cups of veggie stock.
Once it was blended, I put it back in the dutch oven. I added a sprig of fresh rosemary, diced thyme, salt and pepper. I simmered it for about an hour.
The taste of the second batch was slightly off. I decided to roast three carrots, blend them into the soup. It did the trick!
I will add pictures in just a second!
Bill
We drizzled oil, salt and pepper over a split butternut squash. Roasted it until it was fork tender. We did it at 425 degrees for 50 minutes.
While that was cooking I sauteed 1 diced onion, three garlic garlic cloves, salt and pepper in a dutch oven.
When the squash was finished, I gutted it. I added everything to the blender. I also added 3 cups of veggie stock.
Once it was blended, I put it back in the dutch oven. I added a sprig of fresh rosemary, diced thyme, salt and pepper. I simmered it for about an hour.
The taste of the second batch was slightly off. I decided to roast three carrots, blend them into the soup. It did the trick!
I will add pictures in just a second!
Bill