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Roasted Garlic and Butternut Squash Soup

Rachael Ray Every Day
  • 0 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash (about 2-3/4 pounds)

1

Fleshed potato, large yellow

4 cloves

Garlic

1/4 cup

Onions

2 tsp

Parsley or chives, fresh

4

sprigs Thyme, fresh

2 1/2 cups

Chicken broth

1

Salt and pepper

1 tbsp

Olive oil, extra-virgin

1/4 cup

Yogurt, plain