How to make it

  • Preheat oven to 400.
  • Place squash cut side down in bottom of a roasting pan.
  • Add 1 cup chicken broth to pan and cook 50 minutes.
  • Let squash cool slightly then scoop out flesh away from skin and reserve flesh.
  • In medium skillet heat the oil over medium high heat.
  • When hot add onion and ginger then cook until soft and golden about 10 minutes.
  • Add onion mixture to cooked squash and puree in bowl of a food processor.
  • As squash is pureeing add enough of the remaining chicken stock to create a smooth mixture.
  • Stir in heavy cream and season with salt and pepper.

Reviews & Comments 2

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  • dizzzykipper 9 years ago
    Sounds delicious.Will try very soon.
    Was this review helpful? Yes Flag
    " It was excellent "
    mbeards2 ate it and said...
    This sounds great! We had a good year for butternut squash so it's nice to have new ways to use them.
    You have my '5'!
    Was this review helpful? Yes Flag

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