Butternut Squash Soup
I’m big on clean eating and foods having little or no preservatives. But it gets hard sometimes. This is an easy recipe totally worth saving , freezing and eating on cold winter nights!
Ingredients
- 2 Cups Butternut squash
- 1 Cup chicken broth
- 1/4 Cup heavy cream
- Nutmeg, salt, pepper To taste
Instructions
- Preheat oven to 350F. Toss squash with salt and pepper on a lined baking sheet coated with cooking spray. Bake 30 minutes Add all ingredients to a blender and hit hot soups program. Add more stock to reach desired consistency. Add salt, pepper and nutmeg to taste! If you don’t have a blender use a pot and an immersion blender and blend until smooth!