| Servings | Prep Time | Cook Time |
| 8quarts | 35minutes | 25minutes |
| Servings | Prep Time |
| 8quarts | 35minutes |
| Cook Time |
| 25minutes |
Ingredients
- 4 large butternut squash, peeled, seeds removed, & chopped
- 2 medium yellow onions, chopped
- 1 C celery, sliced
- 16 cloves fresh garlic, minced
- 1 T EVOO
- 3 T unsalted butter
- 8 C bone broth
- 2 C *water
- 1 tsp Salt
- 1/2 tsp coarse ground black pepper
- 3 tsp ground sage
Servings: quarts
|
Ingredients
Servings: quarts
|
Instructions
- Prep veggies:
Peel and remove seeds from butternut squash. Rinse and cube. Chop onion in medium dice. Rinse and slice celery. Mince garlic.
- In large stock pot, place prepared butternut squash. Add broth and water to cover. Boil on high for 20-25 minutes until tender when pierced with a fork.
- In saute pan, heat 1 T EVOO on medium heat on stove. Add onion, celery, and garlic. Saute for 5 minutes until wilted. Add 3 T unsalted butter, stirring until melted.
- Add sauteed veggies to boiled butternut squash. Add seasoning.
- Let cool slightly before processing, batch by batch, in food processor. Serve immediately or reheat and serve later.
