OAKLEY'S BUTTERNUT SQUASH SOUP
Steps:
- Heat oven to 450F. Place chopped squash, potato and onion on a cooking sheet. sprinkle with the salt and olive oil. roast vegetables for approx 40 minutes. place roasted vegetables, apple, sage and nutmeg in a soup pan with heavy cream, maple syrup and stock. simmer for 15 minutes. Place in a blender and puree. Add squeeze of fresh lemon.
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Sonakchi
[email protected]This soup was a waste of time and ingredients.
super king
[email protected]Meh.
domi kamil
[email protected]Not bad.
Samaira Sanjida
[email protected]Delicious!
Ahmedraja Ahmed
[email protected]This soup was amazing! I will definitely be making it again and again.
Jiuliana McKenzie
[email protected]The soup was good, but it was a lot of work to make. I think I would have preferred to buy a pre-made soup.
The Manager
[email protected]This soup was a bit too sweet for my taste. I think I would have preferred it with less apples.
Doe Stacka
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this soup. It was flavorful and had a nice texture.
Kanchan Bholan
[email protected]This soup was easy to make and tasted delicious. I especially liked the addition of the apples. They added a nice sweetness to the soup.
PUBG_BOYz
[email protected]I followed the recipe exactly, and the soup turned out great. The only thing I would change is to add a little more salt and pepper to taste.
Megan Metts
[email protected]This butternut squash soup was a hit with my family! The combination of flavors was perfect, and the soup was so creamy and smooth. I will definitely be making this again.