ROASTED BUTTERNUT SQUASH SOUP

 

  • Cooking Time: 1 hour
  • Servings: 6
  • Preparation Time: 20 minutes

Ingredients

  • 1/2 stick of butter
  • 1 sweet onion, rough chopped
  • 1 large can of chicken stock
  • 1 cup water
  • 1 large butternut squash
  • heavy cream (optional)
  • Croutons:
  • Stale bread
  • sage
  • thyme
  • salt and pepper
  • butter
  • Saute in butter, the cubed bread, sage, thyme, salt and pepper.

Directions

  • Cut squash in half and then in half lengthwise so that you see all the seeds.
  • Place cut squash cut side down on parchment paper and bake at 375 degrees till pulp is soft.
  • Scoop pulp out of skin.
  • Saute pulp in butter and onions.
  • Add chicken stock plus 1 cup of water.
  • Cover and simmer for 20 to 30 minutes.
  • Use an Immersion Blender to puree the soup mixture.
  • Add a little salt and pepper to taste.
  • At this point you can add a little heavy cream and dried bread croutons.
  • Or you can add a dollup of sour cream

Notes

Saw this recipe on our local Public Broadcasting Network cooking show.

Categories: Nutty  Savory  Soup  Vegetable 
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