Ingredients
- Sautée
- 2 TBSP olive oil
- 1 sweet onion
- 1 tsp sea salt
- 2 garlic cloves
- 2 tsp sage
- 2 tsp rosemary
- 1 tsp fresh ginger
Boil or Roast
- 1 butternut squash
- 3-4 cups chicken stock or vegetable stock
Dress
- Pumpkin seed oil
- Heavy cream
- Pepita's (raw or roasted)
Preparation
- If boiling, peel, desired and cube butternut squash. Boil squash until soft.
- If roasting, cut squash in half and roast on 400 for 20 mins or until soft. Remove skin from squash.
- While squash is cooking, sautée olive oil, onion, and salt until onions are soft. Add garlic, sage, rosemary, and ginger and cook until fragrant.
- Add the contents to the blender, add squash and blend until smooth.
