Butternut Squash is roasted then pureed with Whiskey Oak Salty Sweet n' Smokin'!! Perfect fall meal, hot or cold.
Preheat oven to 425. On a parchment lined baking sheet, drizzle halved squash with olive oil then roast 45-50 minutes until caramelized and very tender. Set squash aside until cool enough to handle.
In a deep pot, heat 1 T olive oil and sauté onion and garlic with Salty Sweet n' Smokin' until soft and lightly browned. Using a spoon, scoop the squash flesh from the skin and add to the onion mixture along with 3 cups stock, nutmeg, curry, pepper and 1 T butter. Blend with a stick or standard blender until smooth and creamy (add more stock to bring to desired consistency). Salt and pepper to taste. Heat and serve with croutons if desired.
Top with:
Croutons
Sour Cream
Whiskey Oak Pork & Poultry Seasoning
Chives
Ingredients
Directions
Preheat oven to 425. On a parchment lined baking sheet, drizzle halved squash with olive oil then roast 45-50 minutes until caramelized and very tender. Set squash aside until cool enough to handle.
In a deep pot, heat 1 T olive oil and sauté onion and garlic with Salty Sweet n' Smokin' until soft and lightly browned. Using a spoon, scoop the squash flesh from the skin and add to the onion mixture along with 3 cups stock, nutmeg, curry, pepper and 1 T butter. Blend with a stick or standard blender until smooth and creamy (add more stock to bring to desired consistency). Salt and pepper to taste. Heat and serve with croutons if desired.
