Butternut squash soup appetizer recipe
- 3 medium size butternut squash (peeled and seeded)
- 2 large white onions
- 1 cup honey
- 2 tbsp cinnamon
- 1 tsp. Fresh Nutmeg
- 1/2 cup olive oil
In stock pot combine rough cut butternut squash and rough cut onions and fill with water until covered. Cook until soft and then blend together (either with hand blender -recommended- or in a blender) and return to pot on medium heat. While heating add nutmeg, honey and cinnamon and stir till it comes to a rolling boil. Pour into soup bowls and top with chives and olive oil and serve.