Soup season is upon us!
There's nothing that I love more on a crisp fall day than a bowl of soup. One of my favorites to make is a butternut squash soup. This is an easy recipe and the results are pure autumn comfort food.
Butternut Squash Soup
Ingredients:
1 medium size butternut squash (2.5-3lbs), peeled & cubed
1 large white onion, chopped
1 small bulb of fennel (1-1.5 lbs), chopped
1 TBSP of dried rosemary
12 oz of chicken stock
4-6 TBSP of EVOO, coat veggies
Salt & Pepper, to taste
Sour cream to garnish
Preheat oven to 375 degrees Fahrenheit. Combine the squash, fennel, onion, rosemary, EVOO, salt and pepper in a glass backing dish and toss to evenly coat. Cover with aluminum foil and bake for 20 minutes. Remove foil and stir, then bake for another 40 minutes. Transfer contents into a stockpot over low heat, add 6oz of stock and puree with an immersion blender. Add remaining 6 oz of stock and continue to blend. Once completely pureed, turn heat up to medium for 5 minutes, stirring occasionally. Serve with a dollop of sour cream.
Ingredients:
1 medium size butternut squash (2.5-3lbs), peeled & cubed
1 large white onion, chopped
1 small bulb of fennel (1-1.5 lbs), chopped
1 TBSP of dried rosemary
12 oz of chicken stock
4-6 TBSP of EVOO, coat veggies
Salt & Pepper, to taste
Sour cream to garnish
Preheat oven to 375 degrees Fahrenheit. Combine the squash, fennel, onion, rosemary, EVOO, salt and pepper in a glass backing dish and toss to evenly coat. Cover with aluminum foil and bake for 20 minutes. Remove foil and stir, then bake for another 40 minutes. Transfer contents into a stockpot over low heat, add 6oz of stock and puree with an immersion blender. Add remaining 6 oz of stock and continue to blend. Once completely pureed, turn heat up to medium for 5 minutes, stirring occasionally. Serve with a dollop of sour cream.
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