Associa Family Cookbook Volume III
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103
1. Heat olive oil in a large pot over medium heat.
2. Add onions and sauté until soft and clear, seasoning with salt and pepper.
3. Add squash and cook until it begins to soften, about 8-10 minutes.
4. Stir in the garlic, sage, rosemary, nutmeg, and cinnamon, and cook for 1 minute.
5. Pour in vegetable broth, bring to a boil, cover, and reduce heat to a simmer.
Cook until squash is tender, about 20-30 minutes.
6. Let soup cool slightly, then use an immersion blender to puree until smooth.
7. Serve warm and topped with pumpkin seeds.
3 Tbsp olive oil
1 large yellow onion, diced
½ tsp salt
½ tsp pepper
1 large butternut squash,
peeled & cubed
3 cloves garlic, chopped
1 Tbsp fresh sage, chopped
½ Tbsp fresh rosemary, minced
½ tsp nutmeg
½ tsp cinnamon
4 cups vegetable broth
pumpkin seeds (for garnish)
ingredients
directions
Butternut Squash Soup
S E R V E S 4 - 6
P R O P E R T Y M A N A G E M E N T N E W E N G L A N D
SOUPS & SALADS
