how about a recipe for roasted butternut squash & chipolte soup?
napa farmhouse 1885
napa farmhouse 1885
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Ingredients

  • 6 food gr
  • 1 large butternut squash
  • 3 pounds
  • 3 medium carrots
  • 1 inch pieces
  • 1 medium sweet white onion
  • 4 medium garlic cloves
  • 2 canned chipotle chiles in adobo sauce
  • 1-2 tsp adobo sauce from can
  • 5 cups vegetable broth
  • remove from heat and use an immersion blender to puree until smooth
  • 400 degrees
  • in
  • 45 minutes
  • 5 minutes
  • 2 tablespoons
  • 10 minutes
  • 2 minutes
  • 15 minutes

Instructions

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