Roasted Butternut Squash Soup by Reed Dunn
Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients to play with in the kitchen. This Whole30-friendly Roasted But
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Cooking tools:
- Immersion blender
- Blender
- Baking sheet
- Oven
- Stove
- Pot
- Spatula
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 3 lb Butternut Squash
- 1 whole Yellow Onion
- 1 cup Celery
- 3 cloves Garlic
- 1 tsp Kosher Salt
- 3/4 tsp Black Pepper
- 1 Tbsp Sage
- 1 cup Coconut Milk
- 2 - 3 cups Vegetable Broth
- 4 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Chives
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