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Roasted Butternut Squash, Red Potato And Asiago Soup

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Roasted Butternut Squash, Red Potato And Asiago Soup

Ingredients

  • 2 lbs cubed butternut squash (you can buy this already cut for you in the produce dept)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon lawry’s garlic salt with parsley
  • 5 lbs baby red potatoes, cut into fourths (i left the skin on)
  • 5 tablespoons butter
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon lawry’s garlic salt with parsley
  • 1 1/2 cups milk
  • 3 tablespoons extra virgin olive oil
  • 1 bunch of celery, diced
  • 4 large carrots, peeled and diced
  • 1 medium fennel bulb, thinly sliced (optional, but so good)
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 4 oz diced pancetta
  • 4 tablespoons flour
  • 1/2 teaspoon salt
  • 3 14 oz cans chicken broth
  • 1 cup shredded asiago cheese (you can also use parmesan)
  • 1 1/2- 2 1/2 cups milk
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