Recipe

Butternut Squash, Honey And Ginger Soup Recipe

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Ingredients

A; butternut squash
1 tb Vegetable oil
10 Sheets phyllo; stacked between 2 sheets wax paper & covered with a kitchen towel
3/4 Stick unsalted butter; melted & kept warm
1 sm Red onion; sliced thin and separated into pieces
6 Scallion greens; sliced
1/2 c Water
1 tb Fresh rosemary leaves; minced
9 tb Freshly grated Parmesan cheese;
6 sl Bacon; cut into 1/2-inch pieces, cooked until crisp, and drained

Directions

Step #1 Quarter squash lengthwise & discard seeds.
Step #2 Peel squash carefully & cut into 3/4-inch pieces.
Step #3 In a large heavy skillet cook squash in oil over moderate heat, stirring every once in awhile, 2 mins.
Step #4 Add water & salt to taste & let simmer, covered, until squash is just tender, about 10 mins.
Step #5 Simmer squash, until almost all water is evaporated, uncovered, about 5 mins.
Step #6 In a food processor/blender puree squash with salt & pepper to taste.
Step #7 Squash puree may be made 1 day ahead and chilled, covered.
Step #8 preheat your trusty oven to 400F.
Step #9 Lightly brush a large baking sheet with some butter & put 1 sheet phyllo on butter.
Step #10 Lightly brush phyllo with some remaining butter and Sprinkle top with 1 tbsp Parmesan.
Step #11 Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer.
Step #12 Butter, & layer remaining phyllo in the same manner, Sprinkle top with cheese, ending with a sheet of phyllo.
Step #13 Lightly brush top sheet with remaining butter.
Step #14 Fold in all sides 1/4 inch, & fold up a 1/4-inch border, pressing to top sheet, crimping corners.
Step #15 Spread squash puree evenly on phyllo crust & top this with bacon, rosemary, scallion greens, & onion.
Step #16 Bake pizza in middle of oven until crust is golden, about 15 mins.
Step #17 Serves 4 to 6 as an entree or 8 to 10 as an hors d'oeuvre.
Step #18 --.
Enjoy the Butternut Squash, Honey And Ginger Soup recipe

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