Butternut Squash Soup
Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes
Butternut Squash Soup
Ingredients
- 3 pounds butternut squash (about 1 large or 2 small), peeled
- 1 pound yellow onions (about 2 medium), peeled and quartered
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, smashed and peeled
- 2/3 cup walnut pieces (or chopped walnuts)
- 3/4 ounce Parmesan, finely grated (about 6 tablespoons)
- 1 teaspoon apple cider vinegar
- Whole-milk yogurt, for swirling on top (optional)
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