Roasted Butternut Squash Soup
From cassiejb63 15 years agoIngredients
- 2 medium butternut squash shopping list
- 1 small onion sliced shopping list
- 4 Tbsp butter shopping list
- ½ tsp cinnamon shopping list
- ¼ tsp nutmeg shopping list
- ¼ tsp cayenne pepper shopping list
- ½ tsp salt shopping list
- 2 tsp fresh thyme shopping list
- 2 cloves garlic, minced shopping list
- 4 cups chicken stock shopping list
- 1 cup heavy cream shopping list
How to make it
- 1. Cut the top and bottom off of the squash. Cut it in half lengthwise and seed. Place cut side down on a baking sheet and cook at 400* until fork tender. Remove and let cool.
- 2. Melt the butter in a large sauce pan, add onions and sauté until translucent.
- 3. Remove the squash from the skins and place into the pan with the onions. Add the seasonings and garlic and cook the mixture briefly while stirring.
- 4. Cover with the stock and bring to a boil. Return to a simmer and cook approx 10-20 minutes until the squash is falling apart. Add the cream and return to a simmer, stir briefly at a simmer.
- 5. Puree the mixture and taste for seasonings.
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This Sounds Wonderful,
I Love Butternut Squash!
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