BUTTERNUT SQUASH SOUP - How to make VEGETARIAN STYLE Recipe

BUTTERNUT SQUASH SOUP...loaded with freshly baked BUTTERNUT SQUASH, vegetable broth, and the perfect amount of seasonings. ADDICTIVE!!! A fantastically delicious SOUP for the Fall Season!! Deronda shows you how simple it is to make...Step-by-Step!! Recipe below by clicking on SHOW MORE...

BUTTERNUT SQUASH SOUP

(Makes 6 large servings)

Preheat oven to 400 degrees F.

• 1 tablespoon Maple Syrup (may substitute with honey), optional
• 4 cups (32 oz) Vegetable broth
• 1 tablespoon kosher salt, use less sodium if you wish
• 1/4 cup butter, melted (Substitute butter with olive oil if making Vegetarian)
• 2 whole cloves of Garlic, optional
• 1/4-1/2 cup whipping cream, depending how creamy to like your soup.
• 1 (4 lb.) BUTTERNUT SQUASH, cleaned, sliced in half, seeds removed, and cut into quarts.
• 1/2 teaspoon white pepper, optional

1. Add prepared squash to large sided baking pan. Brush each squash piece with melted butter. Evenly sprinkle with salt and pepper. Add garlic cloves to center of squash.
2. Bake for 50 minutes, or until folk tended. Allow squash to cool, on baking pan, for 20-30 minutes.
3. Remove baked squash from skin...using a spoon. Discard skin.
4. Add baked squash to a 5-quart Dutch oven, or large pan with a heavy bottom. Add vegetable broth. Stir. Bring to a gentle boil. Reduce heat to low. Cover with a tight fitting lid and simmer for 20-30 minutes. Remove from heat. Cool slightly.
5. Add squash to blender, or food processor. Add maple syrup/honey, optional. Blend until smooth and silky. About 30-40 seconds.
6. Transfer back into Dutch oven, over low heat.
7. Add whipping cream. Stir until well blended, and heated through.
8. Taste your BUTTERNUT SQUASH SOUP. Season to your liking!!

TIPS: Store in airtight container for up to 3 days in refrigerator, or freeze for up to 2 months!! Garnish with shredded cheese (your favorite) and chopped parsley, both optional.

~~~ ENJOY YOUR BUTTERNUT SQUASH SOUP, my friends :) ~~~