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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love Squash and love squash soup just as much, yum! I whipped this together from the memory of the squash soup I tried at my old job. Ingredients:
1 med or large butternut squash |
3 tbsp brown sugar |
1 tsp cinnamon |
1 tsp nutmeg |
3 tbsp melted butter or margarine |
1/2 cup milk |
3 tbsp 10% cream |
Directions:
1. Cut the squash into cubes, whatever size works best. And remove seeds.
2. Preheat the oven to 350 degrees F.
3. Place the cut squash into a roasting pan, sprinkle with the brown sugar, cinnamon and nutmeg generously.
4. Pour the melted margarine or butter over the top.
5. Place in the oven and bake for 30 minutes or until squash is fork tender.
6. Remove the squash and proceed to remove the flesh from the rind, set the flesh aside until cool,
7. Once cool, blend the squash in a blender until smooth or semi-smooth with all the pan left overs.
8. Add the squash puree to a pot and pour in the milk and cream. Cook for five to ten minutes.
9. Serve warm.
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