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ROASTED BUTTERNUT SQUASH SOUP

October 26, 2015 by Debbie Leave a Comment

I’ll admit, squash of any kind is not my family’s favorite, but this soup was really delicious. 

 



Begin by cutting 2 medium sized butternut squash in half length-wise. I tried and failed before asking the Mr to do it for me. 

Place on a baking sheet lined with foil, drizzle with olive oil, salt and pepper, and bake at 350 degrees until tender, 55-60 minutes.


After the squash has cooled, scoop the meat from the shells and set aside.

In a large pot, saute 1/4 cup leeks in olive oil until tender and translucent. 



Add the squash, 28 oz. of chicken broth, 1/4 teaspoon nutmeg, and 1/2 teaspoon of ground sage. If you have fresh sage that is great.




Let simmer for 10 minutes then use an immersion blender to blend all the ingredients.

Add 1/4 cup half and half (or heavy cream) and stir until blended. Salt and pepper to taste. Serve with cornbread muffins and enjoy!



If there was anything I would do differently, I might not blend as much to leave the soup a little chunkier, but it was delicious just like this.


Filed Under: soups stews & chowders Tagged With: soups & chowders

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Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

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