They are a Kansas City staple and are getting ready to make a move. Ryan Brazeal and Jessica Armstrong of Novel explain where you can go to get their delicious food and whip up a Butternut Squash Soup!
Butternut Squash Soup
- 2 large butternut squash cut in half
- 1 carrot peeled and sliced
- 1 celery stalk chopped
- 1 med onion chopped
- 1/2 fennel bulb chopped
- 1 large shallot sliced
- 5 garlic cloves
- 2 tsp salt
- 2 T brown sugar
Roast the squash for 1 1/2 hours in the oven at 325. Let cool and discard the skin.
Combine remaining ingredients with 3 quarts of water, simmer for 30 minutes.
Blend the squash with the vegetable stock until smooth.
Heat butternut squash soup in a pot and ladle it into a bowl. Will finish with garnishes.