Bfl Butternut Squash Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Body For Life Expo Recipes Ingredients:
2 lbs. butternut squash (1 medium) |
1 medium onion - chopped (1cup) |
1 tablespoon ginger, fresh - grated |
3 cups chicken stock |
1 cups water, as needed |
1 tablespoon sage, fresh |
Directions:
1. Pre-heat oven to 400 degrees. Cut butternut squash in half lengthwise and scoop out seeds. Season with salt and pepper and fresh thyme. Spray roasting pan with oil and arrange seasoned squash cut side down and roast. Bake for 40 - 45 minutes or until tender.
2. Meanwhile heat two cups of stock.
3. Sauté the onion and ginger over moderate heat for about five minutes or until onion is tender. Add onion and ginger to the warming stock and simmer.
4. When squash is cooked, scrape pulp from the skin and add to the broth. Transfer to a food processor or blender and puree in batches with chopped sage until smooth. Add more stock to achieve desired consistency. Season with salt and pepper to taste.
|
|