Roasted Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A wonderful winter comfort soup! Ingredients:
2 medium butternut squash |
1 small onion sliced |
4 tbsp butter |
1/2 tsp cinnamon |
1/4 tsp nutmeg |
1/4 tsp cayenne pepper |
1/2 tsp salt |
2 tsp fresh thyme |
2 cloves garlic, minced |
4 cups chicken stock |
1 cup heavy cream |
Directions:
1. 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. 2. Melt the butter in a large sauce pan, add onions and sauté until translucent.
3. 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. 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. 5. Puree the mixture and taste for seasonings.
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