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Butternut Squash Soup with Ghost Croutons

Tieghan, Half Baked Harvest
  • 75 minutes
  • Serves 8

INGREDIENTS

1 serving

olive oil

8 leaves

fresh sage

1

onion

2

carrots

2 cloves

garlic

1/2 tsp

dried rosemary

1 tsp

red pepper flakes

1 serving

salt and pepper

2 lb

butternut squash

3 cups

vegetable stock

1/2 cup

heavy cream

2 tbsp

unsalted butter

1 serving

olive oil

4 slices

beer

1 serving

sharp cheddar cheese

1 serving

parmesan cheese

1 serving

olive oil