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Roasted Butternut Squash Soup

Kris Longwell
  • 85 minutes
  • Serves 4

INGREDIENTS

3 1/2

lbs Butternut squash

2 cloves

Garlic

1 tbsp

Ginger, fresh

2

Yellow onions

6 cups

Chicken stock

1/4 tsp

Black pepper, freshly ground

1 tsp

Curry powder

1

Kosher salt and fresh ground black pepper

2 tbsp

Olive oil

1

Pumpkin seeds, Toasted

1

Croutons, Toasted

2 tbsp

Butter, unsalted