Butternut Squash Soup

“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

Course: 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