Butternut Squash Soup

Rating: None

Ingredients

• 3 lb Butternut Squash, cut up
• 2 Tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Tbsp Butter
• 2 Sweet Onions
• 7 cups Chicken Broth
• 2 Tbsp Fresh Chives
• 2 Tbsp Sage

Preparation steps

1. Heat over to 350 degrees. In large roasting pan, toss together squash with oil, salt, and pepper. Roast for 1 hour.
2. Meanwhile in an 8-quart stock pot, melt butter. Add onion and cook stirring until golden brown, about 20 minutes.
3. Add sage, garlic, and ginger. Add squash and 7 cups of broth. Bring to boil. Reduce heat and simmer 15 minutes. Blend in pot with immersion blender or use blender. Add more broth if necessary and salt and pepper to taste. Add chives as garnish.

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