Winter’s just around the corner! So be sure to check out this tasty soup dish by E2 chef Kate Romane:
Butternut Squash Soup
- 4-5 cups cubed butternut squash (1 large squash)
- 1 onion diced
- 4 cloves roasted garlic
- 1 tbl spoon of honey
- olive oil
- salt pepper and nutmeg
- 1. 5 quarts of water
- toasted hazelnuts and fresh herbs for garnish
Saute onions, garlic and squash till onions become soft.
Add water, salt ,pepper, nutmeg, honey and simmer untill squash is soft.
puree and season
Hazelnuts for garnish.
Serves four 6oz servings.