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2 Tbsp - Minced Garlic
1 c - Red onion, chopped
2 Tbsp - Butter
3 c - Broth
1 c - Heavy cream
2 1/2 c - Butternut squash, cubed
2 tsp - Salt
2 tsp - Pepper
Melt the butter in a large skillet or rondeau.
Add the chopped red onion and cook over medium heat until barely translucent.
Add the butternut squash, salt & pepper and cook until slightly softened. Add the Bravado Spice Pineapple & Habanero Hot Sauce, and then add the garlic and cook until slightly browned.
Add 2 cups of the broth and simmer over medium heat until the squash is cooked through, then add the heavy cream. Reduce slightly, then remove from heat.
Add the butternut squash mixture to a blender and add the other cup of stock while it blends. If the soup is too thick add a little more broth until the desired consistency is achieved.
Pour and serve!