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Butternut Squash Soup

Abby Reisner
  • 80 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash (1 pound)

1/2 cup

Carrots

6 cloves

Garlic

1 cup

Leeks

18

Sage, fresh leaves

1

White onion, small

6 cups

Chicken stock

1

Kosher salt and freshly ground pepper

5 tbsp

Canola oil

4 tbsp

Butter, unsalted

2 tbsp

Sour cream