Easy healthy dinner: roasted butternut squash soup 1 butternut squash cut in half 4 shallots peeled and cut in half 1 T olive oil Salt 21/2 c chicken broth Pepper to taste Creme freche Chives 1, put squash and shallots on a baking sheet, drizzle oil over and salt 2, roast at 375 for an hour until soft 3, scoop out squash and put in a blender, blend with 1 c of the broth until smooth ( add more broth if needed to blend) 4, combine rest of broth and squash in a pot, over medium until warmed through, add pepper and top with creme freche and chives
Posted on: Wed, 12 Mar 2014 05:59:01 +0000
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