“I had extra butternut squash I needed to find a purpose for, so I roasted it with some garlic and added a little half and half and it made a pretty good soup. Simple and creamy.” – April Ferre
Butternut Squash Soup
- 1 Butternut Squash Cubed
- Olive Oil
- Garlic Minced
- Salt and Pepper
- 1 Cup Half and Half
- Preheat over to 400 degrees. Toss butternut squash with olive oil, garlic, salt and pepper. Roast in oven for 25-30 minutes.
- Combine squash and half and half in blender and puree on high speed until well blended. Serve hot.
2018 Original Recipe – April Ferre