My mom sent up three huge butternut squash. I decided to make butternut squash potato soup and a salad.
The soup was really good. Next time I’m going to try it with out the potatoes.
Butternut squash soup
Savory Butternut Soup ~6 servings
Preparation Time – 1 hour
Cooking Time – 30 minutes
1 large butternut squash
2 tablespoons vegetable oil
2 small onions, chopped
2 cloves garlic, chopped
4 cups vegetable broth
2 medium russet potato, cooked
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste
pepper to taste
-Preheat oven to 375 degrees and oil a baking sheet
-Cut squash in half, scoop out the seeds and place cut side up on the baking sheet.Pierce the flesh of the squash a few times with a fork or knife.
Roast squash for 45 minutes.
-Bake potatoes at the same time.
-Remove from oven and let cool until you can handle it. Scoop out squash leaving the skin
-sauté onion in a large soup pot.
– add everything. Heat up a bit. Blend with immersion blender.
note the awesome cups and one of the bowls that my sister made 🙂