
The Most Amazing Butternut Squash Soup
Ingredients
- 8 cups best ever chicken stock
- 1 medium butternut squash, baked
- 1/2 t. sea salt
- pepper to taste
Instructions
- 1. Cut a medium butternut squash in half lengthwise.
- 2. Remove seeds and place squash cut side down on a lightly greased baking pan. 9" x 13" works best.
- 3. Bake the squash at 350 for 55 minutes.
- 4. When squash is done let it cool for about 20 minutes before handling.
- 5. Scoop out the squash and place half into blender. Add 4 cups of Best Ever Chicken Stock and blend until smooth. Pour mixture into large soup pot. Repeat with the other half of the squash and pour into soup pot. Add 1/2 t. sea salt or to taste. Stir and serve.
- Servings : 6 - 8
- Ready in : 25 Minutes
- Course : Appetizer
- Recipe Type : Breakfast, Dairy Free, Dinner, Egg Free, Gluten Free, Lunch, Nut free, Paleo, Soup, soy free, Sugar free
- Ingredient : Butternut Squash
Rate this recipe

-
6 People Rated This Recipe
-
Average Rating
-
- (4.5 / 5)
One Response to The Most Amazing Butternut Squash Soup
Leave a Reply Click here to cancel reply.
About Chef
Related Recipes
Katrina Nixon

no problem. the reosan it is not popular, squash is not a popular fruit. just keep the temp below 200 degrees for about 2 hours. soaking in salt water for a little while before roasting is ok