Keep warm until ready to serve.
I did use acorn squash instead of butternut because that.
Immediately pour the garlic and tuinbeelden zelf maken oil into a large makers 46 whiskey mixing bowl, add herbs and stir.Once the squash is tender (just check it with a fork to see if it is cooked through) lift the steamer basket carefully out of the saucepan and tip the squash into the bowl with the garlic and herbs.Just cut up the butternut squash into cubes (about 1 inch each.) If you want to buy pre-cut squash that is fine.First, less is more.While that is happening, chop up some garlic and herbs.Add squash to the basket, cover and steam until the squash is tender, 13 to 15 minutes.Add the cooked squash to the garlic herb mixture.



Purée the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth.
This will definitely be a regular item on my family's dinner menu.
I also found the sage to over power the squash and parmesan.As soon as you see color on the garlic, transfer the garlic and oil to a large mixing bowl.This recipe also works with tender fines herbs (parsley, chervil, tarragon and chives) but I think its better suited to serve with beef jaarkalender foto maken or fish.Read more 12/3/2011, this was delicious!Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes.Read more 10/30/2012, yum yum yum!