Butternut Squash Soup

Butternut squash soup
they’re often filled with cream and butter, and they’re not good for you. it doesn’t have to be that way. this butternut squash recipe is super easy and super delicious. you can have it for a light lunch, crusty bread on the size. or as a course at a holiday gathering. if you take two butternut squashes and you cut them lengthwise down there, scoop out the seeds like you would at the halloween pumpkin, and you put them on an oil baking sheet, i use pam. you cook it for an hour at 375. and you let it cool for an hour. some of the skin should come right off. if it doesn’t, take a paring knife and cut it off. it is kind of fun to do. you can cut it into about two inch chunks like that. the other thing you are going to need for this recipe, not very much olive oil, obviously, about one large onion, two small onions, thinly sliced, two tablespoon of ginger. ginger and garlic, it is good to ge



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