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Butternut Squash Soup

Michelle, Brown Eyed Baker
  • 90 minutes
  • Serves 4 to 6

INGREDIENTS

1

Butternut squash (about 3 pounds)

1

Shallot

1 tsp

Brown sugar, dark

1 pinch

Nutmeg, grated

1 tsp

Salt

4 tbsp

Butter, unsalted

1/2 cup

Heavy cream

6 cups

Water