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Roasted Butternut Squash Soup

Kim Biegacki
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

2

Butternut squash, medium

1

French fried onions

5 cups

Chicken or vegetable broth

1 cup

Evaporated milk

1

Maple syrup

1 tsp

Cardamon

1/2 tsp

Cinnamon, ground

1/2 tsp

Nutmeg

1

Toppings

1

Cooking spray

1

Sour cream