1 butternut squash
1 buttercup squash
2 32 oz cartons of chicken broth
1 cup half and half
sour cream
fresh basil
salt and pepper
finishing salt (Hawaiian Black Lava Salt)
Cut both squashes into inch sized chunks. Place chunks in stockpot and fill pot with chicken broth to cover squash. Add salt and pepper to taste. Boil until squash is very soft. Remove from heat. Add half and half. Use hand-blender to puree until completely smooth. Chiffonade basil. Ladle soup into bowls. Spoon sour cream into soup. Sprinkle with basil and finishing salt.
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