Main Dish
Roasted Butternut Squash Soup

Ingredients:

• 4 cans of butternut squash
• 3 tablespoons olive oil
• 2 large onions, chopped finely
• 6 cups chicken stock
• Salt and Pepper
• ¼ teaspoon cayenne pepper

Directions:

1. In a large saucepan, sauté the onions in olive oil until tender. Add the squash to the onions.
2. Add the stock and cayenne pepper. Bring to a boil and cook for 15 minutes. Puree or liquidize as desired.

Prep Time: 5 minutes

Cook Time:  15 minutes

Make Ahead Note:

Allow to cool. Always use freezer safe zip plastic bags or containers (allow room for expansion).

Here are some easy Freezing Tips and more Make Ahead recipes!

*Recipe compiled by iMOM Staff

RECENT RECIPES