Recipe

Roasted Butternut Squash Soup Recipe

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Ingredients

Directions

Step #1 Cut squash in half, scoop out seeds & place on a baking sheet.
Step #2 Mix together cinnamon, cloves & red pepper flakes in a small bowl.
Step #3 Place 1 tbsps butter in pieces on the squash & sprinkle half of the cloves, cinnamon & pepper mixture on top.
Step #4 Place the squash in the oven & bake this at 400F degrees for approximately 2 hrs or until soft.
Step #5 Sautee onions, garlic & sage in the remaining butter & the olive oil in a stock pot until translucent & soft.
Step #6 When squash is cooked, scoop out of its shell & put into a bowl.
Step #7 Put some of the squash & some of the onions into a food processor/blender & mix until smooth.
Step #8 Keep doing this until all the squash has been mixed.
Step #9 You can add some of the stock if mixture is too thick to mix.
Step #10 Return mixture to stock pot on medium heat & add remainder of stock until desired consistency.
Step #11 Add the rest of the cinnamon, clove & pepper mixture to the soup & stir well.
Step #12 Add a little of the heated mixture to the half & half to warm it up but keep it from curdling & then add to the soup.
Step #13 Add maple syrup & stir.
Step #14 Garnish with sliced green onions.
Enjoy the Roasted Butternut Squash Soup recipe

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