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Butternut Squash Soup

Williams Sonoma
  • 205 minutes
  • Serves 8

INGREDIENTS

2

Butternut squash

1

Chives or flat-leaf parsley, fresh

1

2-inch piece Ginger, fresh

1

Yellow onion

4 cups

Vegetable broth

1 tbsp

Brown sugar

1/2 tsp

Cinnamon, ground

1/8 tsp

Nutmeg

1/2 tsp

Salt

1/4 tsp

White pepper, freshly ground

4 tbsp

Butter, unsalted

1/2 cup

Sour cream