Recipe

Basic Butternut Squash Soup Recipe

	Hiddenpoet / All my dishes 10 months, 2 weeks ago this is a solid recipe from my mom. it's also a recipe that's very easy to change to taste. you must use fresh squash because that is what the entire flavor depends on. Prep:45m Cook:10m Servings:4	Hiddenpoet
	simple colorful seasonal

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Ingredients

1 two pound butternut squash

2 cups vegetable broth

1 cup milk

oil

Directions

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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Comments

krumkake 10 months, 2 weeks ago said:
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.

sday5 3 months, 2 weeks ago said:
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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