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2 tablespoons olive oil 3 tablespoons butter 1 yellow onion, roughy chopped 2 cloves of garlic, quartered 4 honeynut squash, sliced in half 3 cups of pumpkin meat (canned or fresh) 1 sprig of rosemary
Drizzle olive oil in a baking dish then place the honeynut squash halves skin down. Drizzle with more olive oil on top and cover with tinfoil. Bake for about 30-40 minutes until flesh is easily removed with a spoon.
In a large soup pot, melt the butter on medium heat. Add the rosemary sprig and the chopped onion and garlic. Sautée until the onions become translucent. This step should smell amazing!! Add in the roasted honeynut squash (scooping directly from the baking dish into the soup pot) and the pumpkin meat.
Drizzle with some olive oil when serving. If I am serving my husband I draw a little heart on top of the soup in olive oil. Yes, we are cheesy like that. Speaking of cheese. A creamy goat cheese and a fresh baked baguette would make a beautiful lunch with this naturally slightly sweet soup.
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