Prep Time: 15 minutes
Total Time: 45 minutes
1 Large or 2 Small to Medium Butternut Squash cut lengthwise
1 Medium Onion, chopped
1 - 2 Garlic Cloves, minced
Chicken Stock, 4 cups
Generous spoonfuls of Hope’s Gardens Pesto
Olive Oil, Salt and Pepper
Optional cream, sour cream or Greek yogurt
Crumbled Bacon bites
- Slice butternut squash (Riverview Farms) in half lengthwise; roast in 375 degree oven for 30 to 40 minutes until tender. Meanwhile, sauté chopped onions with olive oil in deep pot until translucent. Add minced garlic. Mix in roasted butternut squash and add one cup chicken stock at a time. Puree with immersion blender until soup is smooth and creamy. Season with salt and pepper. Add optional cream (Atlanta Fresh) if thicker, creamier consistency is desired. Top with Hope’s Gardens Pesto to add beautiful color swirl and great taste sensation, and Pine Street Market crumbled bacon.
- For a sweet version make above soup recipe and use The Cookie Studio Ginger Snaps crushed and topped with Atlanta Fresh crème fraiche or Greek yogurt.