🫙 From the Spice Rack
Scaramouche Roasted Butternut Squash Soup
4 lb Butternut squash 1/2 c Melted butter 4 lg Onions, peeled & diced 1 Leek, white part only 1 Rib celery, sliced 2 Cloves garlic, chopped 2 qt Chicken stock Pinches of nutmeg & t...
maineasy
Ingredients7 items
Ingredients
- 4lbbutternut squash
- 1/2cup melted butter
- 4large onions, peeled & diced
- 1leek, white part only
- 1rib celery, sliced
- 2Clovegarlic, chopped
- 2qt chicken stock
Directions
- 1
4 lb Butternut squash 1/2 c Melted butter 4 lg Onions, peeled & diced 1 Leek, white part only 1 Rib celery, sliced 2 Cloves garlic, chopped
- 2
Brush with some of the melted butter
- 3
Bake for 40 minutes in a 400F oven
- 4
Set aside and allow to cool
- 5
In a large pot, add remaining butter and vegetables
- 6
Cook until soft, but do not brown
- 7
Scoop squash from shells and discard skins
- 8
Add squash to onion mixture along with stock