' Le Cuvier - Butternut Squash Soup

Butternut Squash Soup

  Butternut Squash Soup

with 2013 Chrysos


Ingredients:

1 Butternut squash

Olive oil

Salt

Vegetable or chicken stock

 

Directions:

Preheat over to 375

Cut squash lengthwise and scoop out seeds

Season with olive oil and salt

Bake until squash is soft (approx. 1 hour)

Discard skin, blend squash with vegetable or chicken stock until smooth

Brown a TBS of butter

Reheat and serve with a sprinkle of browned butter