Roasted Butternut Squash Soup | Brenot Family Recipes
Ingredients 4 lbs Whole butternut squash (about 1 large or 2 medium) 2 tbsp butter or oil 1 granny smith apple 1/2 medium yellow onion other vegetables 8 fresh sage leaves 2 1/2 cups vegetable or...
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Cooking tools:
- Immersion blender
- Dutch oven
- Baking sheet
- Aluminum foil
- Pastry brush
- Cooling rack
- Chef's knife
- Cutting board
- Peeler
- Oven
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Can opener
Ingredients
- 4 lbs Whole butternut squash (about 1 large or 2 medium)
- 2 tbsp butter or oil
- 1 granny smith apple
- 1/2 medium yellow onion
- other vegetables
- 8 fresh sage leaves
- 2 1/2 cups vegetable or chicken broth
- 1 1/2 cups water
- 1 1/2 tsp kosher salt (or to taste)
- 1/4 tsp black pepper (and more to taste)
- 1 can * coconut milk
- 1/2 cup toasted butternut squash / pumpkin seeds
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