The Recipe
Roasted Butternut Squash Soup
COOK TIME : a few secondsPREP TIME : a few seconds
From Williams-Sonoma
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 2 large butternut squashes, each 1 1/2 to 2 lb.
- 1/3 cup hazelnuts
- 6 Tbs. (3/4 stick) unsalted butter
- 2 yellow onions, chopped
- 8 fresh sage leaves, shredded
- 6 cups chicken or vegetable stock or canned broth
- Salt and freshly ground pepper, to taste
- Ground nutmeg, to taste, if needed
- Pinch of sugar, if needed
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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