Butternut Squash Soup
Feed: 8 People
Work: 15 Minutes
Total: 35 Minutes
1 Butternut Squash
3 Cups Anything Stock
1 Cup Cream
4 Cloves Garlic, peeled and chopped
2 Tbsp Butter
½ Cup Red Wine Vinegar
2 Tbsp Salt
Pot with Lid
Peel Butternut Squash and cut into ¼” pieces.
Heat Pot to medium. Add Butter and when bubbles slow, add the Garlic and cook until golden.
Add Squash and cook for 3 minutes, then add Anything Stock.
Cover and cook until Squash is soft, roughly 15 minutes. Stir frequently.
Add contents of Pot to Blender and blend. NOTE don’t fill Blender more than half full with hot items!
Add some Cream to help blend smoothly.
Season with Salt and Vinegar to desired flavor.
Place in an airtight container and refrigerate for up to 5 days.
If Stock isn’t readily available, use water.
Add Herbs like Sage or Thyme
Leave out Cream and Vinegar and achieve similar desire with Yogurt.
Add toasted Pumpkin Seeds