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Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash
- Olive oil
- 2 T. butter
- 1 cup chopped onion
- 6 sage leaves, chopped
- 2 quarts chicken stock
- 1 T. white wine vinegar
- 1 T. ground cumin (or less)
- 1/2 t. cayenne pepper
- Salt & pepper to taste
Instructions
- Heat oven to 400.
- Peel and cube squash, drizzle with olive oil, season with salt & pepper. Put on sheet pan lined with parchment paper and bake until soft and edges are brown, 30-40 minutes.
- Sauté onion and sage in butter, cook until soft, around 8 minutes. Add squash and broth, bring to boil. Cook 20 minutes. Blend with immersion blender; add cumin, cayenne, vinegar, salt and pepper to taste.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/