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Autumn Butternut Squash Soup

Joanna Gaines • Magnolia Table, pg. 113
  • 50 minutes
  • Serves 6

INGREDIENTS

8 Tablespoons

Salted butter

1 Clove

Minced Garlic

1

Onion

2 1/2 lb

Butternut squash

4 cups

Chicken broth

1 teaspoon

Nutmeg

1 teaspoon

Salt

1 teaspoon

Ground white pepper

1 cup

Half and half

3 tbsp

Whipping cream

Toasted pepitas