Butternut Squash Soup Recipe
Butternut squashes are best from early fall through winter. Due to a hard outer skin, I often roast squash to make curried sweet and sour squash during early fall (my family loves this dish), but...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Immersion blender
- Wooden spoon
- Serving bowl
Ingredients
- 1/4 Cup Sun-dried Tomatoes
- 1 & 1/2 lbs Butternut Squash
- 1 tbsp Lemon, juice
- 1 tsp Cumin Seeds
- 1/2 Cup Yellow Onion, small diced
- 2 Garlic, cloves - chopped
- Salt and Black Pepper, per taste
- 1 tbsp Ginger, fine chopped
- 2 tbsp Unsalted Butter
- Sour Cream, to serve - optional
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