Butternut Squash Soup
Butternut Squash Soup
- 4 butternut squash
- 1 onion
- 1 tsp minced garlic
- 4 tablespoons
- 32 oz vegetable broth
- 1 1/2 cups milk (or heavy cream)
- 1 tablespoons apple cider vinegar
- Salt
- Pepper
- Cinnamon
- Pre-heat oven to 375
- Place halved squash in glass baking dish with 1/8 water
- Cook 30 minutes or until soft
- Saute onions and garlic with 2 tablespoons of butter
- Add squash (scooped from shell)
- Mix in milk, broth, vinegar and remaining butter
- Season with salt, pepper and cinnamon to taste
- Cook 30 minutes on low heat
- Let cool 15 min
- Puree in blender and return to stove
- Cook to return to desired temperature to serve
