Butternut Squash Soup with Limburger Cheese

Butternut Squash Soup with Limburger Cheese

servings
6

Ingredients










Cooking Instructions

1

Heat oven to 400°F. In shallow baking pan, toss squash with oil and salt. Roast 20 minutes or until tender.


2

In soup pot, combine roasted squash, onions, and chicken stock. Simmer until onions are very tender, about 20 minutes. Puree soup with immersion blender until smooth. If too thick, add additional chicken stock. Adjust seasonings and add cream. Serve hot in soup bowls. Top each serving with cheese slice, pumpkin seeds, and drizzle of oil. Serve immediately.


Ingredients










Cooking Instructions

1

Heat oven to 400°F. In shallow baking pan, toss squash with oil and salt. Roast 20 minutes or until tender.


2

In soup pot, combine roasted squash, onions, and chicken stock. Simmer until onions are very tender, about 20 minutes. Puree soup with immersion blender until smooth. If too thick, add additional chicken stock. Adjust seasonings and add cream. Serve hot in soup bowls. Top each serving with cheese slice, pumpkin seeds, and drizzle of oil. Serve immediately.


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