Butternut Squash Soup Recipe | Elledge Family

Name: Butternut Squash Soup Recipe | Elledge Family
Ingredients: 2 tablespoons olive oil; 2 medium yellow onions (chopped, about 3 cups total); 2 large butternut squash (about 5 pounds total, peeled and diced into chunks); 4 medium apples; 3-4 cups low sodium chicken stock (divided); 1 1/4 teaspoon kosher salt; 1/2 teaspoon freshly grated nutmeg*; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 6 cups sourdough cubes (or whole grain bread cubes, 1-inch cut use a hearty, crusty loaf—you'll need about 6 thick slices total); 3 tablespoons olive oil; 2 tablespoons minced fresh sage; 1/2 teaspoon kosher salt; 3 tablespoons freshly grated parmesan

www.umami.recipes

Recipe by Josh from Elledge Family.

View full recipe on www.umami.recipes

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.umami.recipes.

Share this recipe:

Cooking tools:

Immersion blender
Food processor
Stockpot
Dutch oven
Baking sheet
Oven
Stove
Chef's knife
Cutting board
Peeler
Measuring cup
Wooden spoon

Ingredients

2 tablespoons olive oil
2 medium yellow onions (chopped, about 3 cups total)
2 large butternut squash (about 5 pounds total, peeled and diced into chunks)
4 medium apples
3-4 cups low sodium chicken stock (divided)
1 1/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg*
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
6 cups sourdough cubes (or whole grain bread cubes, 1-inch cut use a hearty, crusty loaf—you'll need about 6 thick slices total)
3 tablespoons olive oil
2 tablespoons minced fresh sage
1/2 teaspoon kosher salt
3 tablespoons freshly grated parmesan