Cozy Butternut Squash Soup
  1. Roast veggies with olive oil and seasoning at 400 for 1 hour or until soft.

  2. Transfer veggies, and squeezed out garlic to a dutch oven, add chicken stock and use an immersion blender to blend.

  3. Heat until it reaches a light boil.

  4. Serve with toasted pumpkin seeds, heavy cream and of course a toasted grilled cheese sandwich!

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food🍂Fall❄️Winter

Season🍂Fall

DifficultyEasy ⏰ 45m

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