Serves: 10 to 12
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean 1½ teaspoon Kosher salt 1 tablespoon honey 2 medium onions, diced 1 head of garlic, each clove peeled, but whole 1 stick butter (1/2 cup) 2 tablespoons minced rosemary 5 medium carrots, coarsely chopped 1½ to 2 quarts of chicken or vegetable broth ½ teaspoon Hungarian paprika ½ teaspoon pepper ¼ teaspoon nutmeg 3 cups corn kernels ½ cup (4 oz.) sour cream 2 tablespoons minced Italian parsley
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July 2025
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