Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
This One Simple Step Makes Ree Drummond's Butternut Squash Soup Even More Delicious
Ingredients
- 4 c cubed butternut squash about two 10- to 13-ounce packages of pre-cut squash or a cut-up 2 1/2-pound squash
- 1 onion cut into 2-inch pieces; large
- 4 cloves garlic unpeeled
- 2 tbsp melted salted butter or olive oil
- 1 tsp black pepper plus more to taste
- 2 1/2 tsp kosher salt plus more to taste
- 2 1/2 c low-sodium chicken or vegetable broth
- 2 tsp roughly chopped fresh sage leaves
- 3/4 c heavy cream plus more for serving
- 1 tbsp sherry vinegar
- 1/4 tsp freshly grated nutmeg
- 4 oz crusty French bread about 1/4 loaf; cut into 1-inch cubes
- 1 tbsp melted salted butter or olive oil
- 2 tbsp grated parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Chrome Extension
