Creamy Roasted Squash Soup

Creamy roasted squash soup
fall, creamy, roasted squash. squash has such a rich, nutty flavor, and it’s absolutely delicious in a soup. it doesn’t even matter which kind you choose. pick two and a half pounds of your favorite. from butternut to acorn, even pumpkin is great. whatever you pick, get started by roasting it. let your — split your squash in half lengthwise and scoop out all the seeds and the strings inside there. got to get a little bit of muscle in there to get it all out. using a tablespoon is nice because you can get all the little strings out. now season with a little bit of salt. then put your squash flesh side down in a buttered baking dish. add a half cup of water, and then you will roast this in the oven at 350 degrees for about an hour and a half. you’ll know it’s done when you can poke it with a fork and it’s nice and tender. while your squash is cooling off a little, melt two tablespoons of



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