Williams Sonoma Turkey Herbs (or your own blend of dried thyme, sage, and marjoram)
2 tbsp. olive oil
6 cups chicken broth
1 cup whipping cream
salt and pepper to taste
Instructions
Roast butternut squash by splitting in half, removing seeds, and placing open side down in a glass baking dish with about one inch of water in a 350 degree oven for about an hour.
When squash cools enough to handle, remove the insides and set aside.
Add olive oil to a large stock pot. Sautee onion and about 1 tbsp. turkey herbs until the onion is soft and turning clear.
Add squash and broth to pot. Let the soup simmer for 20-30 minutes. Finish by pureeing with an immersion blender and adding the cream. Salt and pepper to taste
Serving
Suggestions
Goes great with a loaf of fresh bread!
Originally Submitted
10/7/2010
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