Southwestern Butternut Squash Soup

Name: Southwestern Butternut Squash Soup
Yield: 8.0
Ingredients: 2 Butternut Squash Cut Into Inch Chunks; 6 Shallots; 1/4 cup Vegetable Oil; 8 cup Low Sodium Chicken Broth; 2 tablespoon Honey; 1 tablespoon Lime Juice; 1 teaspoon Ground Cumin; 1/2 cup Heavy Cream; 1 1/2 stick Butter; 4 tablespoon Fresh Cilantro Leaves; 2 tablespoon Chipotle Chilies In Adobo Sauce Sour Cream

Southwestern Butternut Squash Soup is a home-style recipe made with Medium Butternut Squash Cut Into Inch Chunks, Medium Shallots, Vegetable Oil Or More If Necessary Salt And Pepper, Low Sodium Chicken Broth, Honey, and Lime Juice. Serves 8.

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🍽 Per 8

Ingredienti

2
6
1/4 cup
8 cup

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Preparazione (anteprima)

1
Adjust oven rack to middle position and heat oven to 450F.
2
Toss squash, shallots, oil, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, then arrange in single layer in large roasting pan.

Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes.

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