Garden Cut ® Roasted Butternut Squash Soup
Instructions
Heat olive oil in a soup pot over medium heat. Add the Garden Cut® Diced Onion and diced carrot, sauté until soft. Season with salt and pepper.
Add chicken stock, bring to a simmer. Stir in roasted squash, then let simmer to allow the flavors to meld, about 15 minutes.
Remove from the pot from the heat and let the soup cool for 10 minutes before pureeing with a handheld blender. Puree the soup until it is smooth.
Return the soup to a simmer over low heat. Add the cream. Adjust the seasoning.
Garnish with mascarpone and sage leaves.
Add chicken stock, bring to a simmer. Stir in roasted squash, then let simmer to allow the flavors to meld, about 15 minutes.
Remove from the pot from the heat and let the soup cool for 10 minutes before pureeing with a handheld blender. Puree the soup until it is smooth.
Return the soup to a simmer over low heat. Add the cream. Adjust the seasoning.
Garnish with mascarpone and sage leaves.
Ingredients
- Garden Cut® Roasted Butternut Squash Recipe (follow this recipe first)
- 2 tbsp. olive oil
- ¼ Cup carrot, diced
- 6 Cups chicken stock
- 1 8-oz. Garden Cut® Diced Onion
- 1 Cup cream
- Salt and pepper to taste
- ¼ Cup mascarpone cheese
- ½ Cup sage leaves
