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Butternut Squash Soup

Prep Time: 10 min

Cook Time: 60 min

Servings: 4

Butternut Squash
Garlic Cloves
Fresh Organic Vegetables

INGREDIENTS:

2 cups butternut squash
1 1/2 cups chicken broth
1 shallot

1 tsp salt
4 green onions
1 Clove of garlic
2 Tbsp (20 g) sunflower oil

Butternut Squash Soup
Butternut Squash Soup

Instructions to bake the squash:
Preheat oven to 375°
Cut butternut squash into 2 halves and scrape out seeds
Place face down in a baking dish in 1/2 in water and pierce with a fork
Bake butternut squash for 40-45 min at 375°F

 

Instructions for the soup:
Place Shallots and spring onions in the mixing bowl and chop for 5 sec/speed 7
Add oil  and sautee for 3 min/250 °F/speed 1
Add garlic and chop 5 sec/speed 7
Sautee an additional 1 min/250 °F/speed 1
Add the squash and the rest of the ingredients
Cook until simmering, about 8 min/212°F/speed 1
Puree 30 sec/speed 6