ROASTED BUTTERNUT SQUASH SOUP RECIPE
Roasted Butternut Squash Soup Recipe:
- Peel and cube butternut squash
- Toss in olive oil and sea salt
- Put on baking sheet and bake at 400 degrees for 50-55 minutes
- Let cool
- Blend cubes in food processor (add some broth if need be)
- Cook vegetable broth on medium heat
- Mix in blended butternut squash and whisk lightly until creamy
- Fry sage leaves to put on top
Roasted Butternut Squash Ingredients:
- 1 large butternut squash
- 3-4 cups vegetable broth
- 2-3 tablespoons olive oil
- pinch of sea salt
- sage
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