Butternut Squash Soup

Good morning out there!

This week starts the beginning of recipes!! I am very excited about posting a new recipe from Lola each week. Today I will be sharing Butternut Squash Soup. Here is a little back story on how this recipe came about.

My love for cooking dates back many many moons ago. Well, when you break it down not to many since I am the ripe age of 27. I loved experimenting in my moms kitchen with whatever I could find. When I was in the 7th grade I traveled to South Africa for the summer there I was able to experience another world of food! When I came back to the states I had fallen in love with butternut squash. So there began my mission to make the most delicious butternut squash soup in the world.

When my husband and I opened Lola this was one of our first soups we put on the menu. I hope you enjoy this recipe as much as I do.

Butternut Squash Soup

2 medium butternut squash, peeled, halved, seeds removed
1 medium onion diced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme
salt & pepper to taste
1 pint heavy cream or whole milk

Preheat oven to 400. Rub halved squash with olive oil and season with your salt, pepper and thyme. Roast in oven until fork tender, this takes about 30 minutes. Add olive oil and onions to a medium saucepan over medium heat and sautee until translucent. Add squash to saucepan. Add the stock and cream to the squash and simmer for about 10 minutes. Adjust seasonings to taste. Use immersion blender to puree. If to thick thin out with extra stock.

I hope you enjoy this favorite recipe of mine.

Have a wonderful day and blog you later!!