Amanda’s Butternut Squash Soup

Ingredients

  • 2 medium Butternut Squash, halved lengthwise and seeded
  • Olive oil
  • Salt
  • Pepper and Garlic to taste
  • ¼ cup butter
  • Vegetable broth

Directions

  1. Brush olive oil on the butternut squash halves and place on a large baking sheet, flesh side down. Bake at 375 degrees approx. 30 minutes until soft. Let cool and peel off the skin.
  2. Blend cooked squash in a food processor or blender. Add enough vegetable broth to create the texture you want. Add salt, pepper, garlic, and melted butter. Blend. Place ingredients in a pan and heat on the stove.
  3. Top with cheese, crème fresh, sour cream, or whatever you like.
Source: Amanda Hunt, Talley Farms Box Customer

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2900 Lopez Drive
Arroyo Grande, CA 93420