Recipe

Butternut Squash Bake Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 375 degrees.
Step #2 With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (otherwise it could burst).
Step #3 Place the squash in a baking dish lined with foil & roast for about 90 mins, until the squash is soft when you push on it.
Step #4 Let cool for 30 mins, seed, so it=s easier to handle, then peel, & remove strings.
Step #5 Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon.
Step #6 In a heavy soup kettle, heat the olive oil & add the onions.
Step #7 Cook until light golden brown & add the leeks & cumin.
Step #8 Cook for 2 mins & add the garlic & ginger.
Step #9 When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry & nutmeg.
Step #10 Add the squash & stock & bring to a boil.
Step #11 Lower the heat & cook carefully for 15 mins.
Step #12 Using an immersion mixer (or a regular mixer), puree the soup until very smooth.
Step #13 Add the evaporated milk, salt, & pepper.
Step #14 Cook for 2 mins; do not bring to a boil.
Step #15 Add the cornstarch mixture and stir until thickened, about 5 mins.
Step #16 Serve in soup plates.
Step #17 If you like, garnish this soup with garlic & Parmesan cheese croutons & a dollop of non fat sour cream.
Step #18 Yield: 6 servings.
Enjoy the Butternut Squash Bake recipe

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