Ingredients
- 2 TBS EVOO
- 1 large yellow onion, peeled and sliced
- 1 medium butternut squash, peeled, cored and diced
- chicken broth to cover (about 4 cups)
- 2 fire-roasted red paprika peppers (from jar is fine)
- 1/2 cup heavy cream
- 1/4 tsp. fresh-ground nutmeg
- 1/2 tsp. fresh-ground black pepper
- salt to taste
Description
An Easy, Yummy Autumn Soup Which Can Be Reheated Indefinitely. Serve With Crunchy Homemade Croutons.
Group Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter