How to make it

  • preheat oven to 375. brush the bottom of a 13 x 9 baking dish with oil.
  • halve and seed the squash. prick all over with a toothpick, fork or in my case a corn cob holder.
  • bake until tender, about 45 minutes. remove from baking dish and let cool about five minutes on the cutting board.
  • scoop out the squash and place into a blender or food processor. add about one cup of the stock and blend until smooth.
  • transfer this puree into a pot and add the rest of the broth and the milk.
  • stir until heated through and serve.
  • don't be afraid to be creative with this recipe. i've added cream and wine, leeks and garlic, cinnamon and apple, like i said this recipe is a solid one to play with.

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Reviews & Comments 2

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  • sday5 6 years ago
    I made this tonight and added 1 cup of lowfat yogurt. I like this soup it is fun to play with.
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  • krumkake 6 years ago
    Sounds like a good basic recipe to be creative with! I want to work on my soup-making skills this fall and winter, and this sounds like the perfect recipe for starters...thank you.
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