Roasted Butternut Squash Soup
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)
salt and pepper
Saute in butter, the cubed bread, sage, thyme, salt and pepper.
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 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
Pairs Well With
Saw this recipe on our local Public Broadcasting Network cooking show.