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Roasted Butternut Squash Soup
Details
- Serving Size: 2
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 lbs butternut squash, cut in half and de-seeded
- 2 c chicken stock
- 1 Tbsp extra-virgin olive oil
- 1 c sweet onion, chopped
- 2 cloves garlic, chopped
- 1/4 tsp nutmeg, grated
- 1 (or 2) Tbsp butter
- Salt and pepper
- Sage for garnish
Instructions
Cut butternut squash in half (lengthwise) and scoop out the seeds.
Rub 1/4 Tbsp olive oil on flesh and add salt and pepper.
Bake (face down) at 425℉ for about 50 minutes or until flesh is soft.
Sauté onion over medium heat in remaining olive oil until soft, about 3 minutes.
Add garlic and 1 tsp of salt, stir frequently for about a minute.
Cook for about 10 minutes, so everything will blend together.
Taste and season to perfection (in my case, I added another Tbsp butter).
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