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Butternut Squash Soup




Source of Recipe


recipecircus


List of Ingredients




2 lg. butternut squash, halved and seeded
1/4 c. oil
2 lbs. carrots peled and chopped
3 granny smith apples peeled and chopped
1 lg onion finely chopped
3 green onions minced
2 T. garlic minced
8 c. water
salt and pepper to taste
2 c. whipping cream








Recipe



Recipe



In a 350* oven, bake squash, skin side down, until squash is tender, about 30 minutes. Spoon out squash; set aside. Combine oil, carrots, apples, onion, green onions, and garlic; saute for 2 minutes. Stir in squash and water. Bring to a boil, then reduce hear and simmer 45 minutes; stir in salt and pepper to taste. Carefully pour soup a little at a time, into a blender and puree until smooth. Add back to the saucepan and blend in cream. Serves 6.