Talley Farms Fresh Harvest

Soups

Butternut Squash Soup, Amanda's

from Amanda Hunt, wife of our Production Manager, Marcus Hunt

Ingredients

2 medium Butternut Squash, halved lengthwise and seeded
Olive oil
Salt, Pepper and Garlic to taste
¼ cup butter
Vegetable Broth

Directions

Brush olive oil on the butternut squash halves and place on a large baking sheet, flesh side down. Bake at 375 degrees approx. 30 minutes until soft.  Let cool and peel off the skin. Blend in a food processor or blender.  Add enough vegetable broth to create the texture you want.  Add salt, pepper, garlic, and melted butter. Blend. Place ingredients in a pan and heat on the stove.  Top with cheese, crème fresh, sour cream, or whatever you like. 
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