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Recipe @thatdudecancook Ingredients 4 lbs butternut squash 1 large yellow onion sliced 3 shallots sliced 7 medium bunched carrots chopped 5-7 cloves of smashed garlic 4 tbsp avocado oil (any neutral oil is fine) 8 cups of veggie stock fresh ground black pepper 1 stick of unsalted and browned butter 1/2 cup heavy cream warmed up Soup Garnishes Bacon bits 1/2 lbs bacon frozen and cut into cubes 2 tbsp fresh cut chives sour cream Preheat your oven to 375f. Peel the neck of your squash then cut the stem off. and remove it. Cut the bulb of your squash in half and scoop the seeds out. Place on a baking sheet and bake for 30-40 minutes or until very soft. Dice the neck of your squash. Now in a large pot over medium heat add oil and cook shallots, onions and carrots until softened 5-6 minutes. Then add garlic and your diced squash cook for 3-5 minutes. Next, add your chicken stock and simmer until everything is soft. Wh
