Cremini & Butternut Squash Soup Recipe

Ingredients

  • ¼ cup grated Romano cheese
  • ¼ cup heavy whipping cream
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon rubbed sage
  • 1 teaspoon minced fresh thyme
  • 3 garlic cloves, minced
  • ½ pound chopped baby portobello (cremini) mushrooms
  • + 4 more ingredients
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 1 carton (32 ounces) reduced-sodium chicken broth, divided
    • 1 large butternut squash (about 5 pounds)

1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 55-65 minutes or until squash is tender. 2. Cool slightly; carefully scoop out pulp. Place in a food processor with 1 cup broth; cover...

View full recipe at SpringPad

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