Butternut Squash Soup


Ingredients: 1 butternut squash, peeled and chopped 4 T. bacon fat 1 yellow onion, diced 4 cloves of garlic, peeled and smashed 1 tsp. Sage Salt blend Black pepper to taste 16 oz. homemade Chicken broth Juice of 1 orange 2 T. of water fresh sage, chives or bacon crumbles for garnish

Directions:

Preheat oven to 400 degrees. Peel and chop the squash. Toss the squash in 1 T. of the bacon fat in a roasting pan and bake for 40 minutes, until fork tender. While the squash is roasting, use a large pot to saute the onions in the the rest of the bacon fat, until browned around the edges. Add the garlic to the pan, followed by the sage salt and pepper. Saute for approximately 2 minutes, then add the broth and water. Add the roasted squash and stir together. Lastly, add the orange juice just before turning off the heat. After the soup has cooled a bit, pour it into a blender and blend until smooth. Make sure you keep the lid ajar or remove the plastic handle on the lid and cover with a towel. We don't want any explosions to happen and have your walls enjoying all that soup instead of your mouth. Ladle the soup into bowls and top off w/ your favorite garnish.


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