Ingredients:
1 Medium sized Butternut Squash (sometimes I can find Butternut squash already cut and cubed, saves time)
1 Tbsp Olive Oil
1/2 small Yellow Onion
5 Cloves Garlic, minced
1 tsp Dried Sage
1/4 Cup Water
1/2 Cup Milk
1/3 Cup Butter
1/4 tsp Salt
Directions:
Cut Squash into 1 inch cubes. Chop Onion into small chunks. Cook onions in oil until clear. Add Sage, Garlic, and Salt. Add Squash and water. Cook about 15 minutes until squash is soft. Transfer to blender and blend. Add more water if you want thinner.
Yum! I am totally making this! I have a butternut squash stuffed w/ feta cheese recipe which always makes more than I want to eat in one sitting, so this is a great idea for something to make with the rest of the squash.
ReplyDeleteAlso, if you can do ginger, we made an awesome carrot & ginger soup last night which is equally as perfect for autumn :)
When do you add the 1/3 cup of butter?
ReplyDelete