Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 1 butternut squash; 4 garlic cloves; 1 large white onion; 0.5 cup milk or cream; 0.75 cup chicken broth (adjust the amount of your liquid to your desired consistency); 0.5 tsp nutmeg; 0.5 tsp allspice; 2 tbsp brown sugar; 0.5 tsp sage; 0.5 tsp poultry seasoning; 0.5 tsp red chili flakes (optional if you like heat); 1.5 tbsp ginger (minced); 0.5 stick butter; salt and pepper

My favorite soup of all time. This Butternut squash soup recipe is hands down THE best soup have ever made in my lifetime.

Ingredients

Directions

1
Poke a few while in it microwave 2-3 minutes to make it easier to slice in half. Slice right in half. Scoop out seeds. Save the seeds to toast and garnish.
2
Roughly chop onions into quarters.
3
On a baking pan line with parchment paper. Place garlic cloves, squash and onions in the pan. Coat everything with oil salt and pepper.
4
Roast at 425F for 45 minutes or until fork tender. Let cool and scoop out insides of squash. Peel the roasted garlic.
5
In a large pot. Begin melting the 1/2 stick butter on medium low . Add in ginger and spices and brown sugar let this toast for 1-2 minutes.
6
Add in squash , onion and garlic. Add in milk and broth. Use Emersion blender to blend until smooth or blend in a blender.
7
Place in a bowl garnish with your favorite toppings, Enjoy!

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