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Butternut Squash Lasagna
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Squash Soup
Serves 6
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Ingredients:
| 1 large butternut squash |
| 1 yellow onion, chopped |
| 2 cloves garlic |
| 4 tablespoons unsalted butter |
| 2 tablespoons oil |
| 1 tablespoons fresh thyme |
| 4 cups chicken broth |
| 1 cup half & half |
| Salt, to taste |
| Pepper, to taste |
Directions:
- Cut squash in half the long way, roast at 350 degrees F for one hour. Remove, peel and take out seeds. Place all in blender with 1 cup broth and puree until smooth.
- Place stockpot on med-high heat with butter & oil. When hot, add garlic & onions and sweat for 2 minutes, then add the squash and rest of broth. Bring to a boil, then turn down to simmer for 15 minutes. Season to taste with salt & pepper. Then add half & half and thyme.
- Stir well and serve! Garnish with chopped chives, goat cheese, creme fraiche or chopped roasted red bell peppers.
| Course: | Soup |
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