Thursday, November 4, 2010

Cooking- Dam I'm getting good!

Roasted Butternut Squash Soup

1 butternut squash (2-3 lbs)
3 cups chicken broth
1/8 cup minced onion
2-4 tbsp butter
1/8-1/4 cup brown sugar
1 tsp nutmeg
1 tsp cinnamon
1/2 cup heavy cream
salt to taste

Cut squash in half & seed, place squash skin up on/in baking sheet or dish.  Roast 1 hour @ 350.  In small stock pot cook down minced onion with 2tbsp butter.  Add chicken broth when onion is almost clear, then remove from heat.  Remove skin from squash and place "meat" in skillet with 2 tbsp butter, 1/8 cup brown sugar, nutmeg, and cinnamon. While cooking squash, mash down (if you want a smoother texture put 1/2 mixture in blender and pulse 2-4 times) then add to stock pot and repeat with remaining squash mixture. Add heavy cream and simmer on low for 30min, if needed add remaining brown sugar and salt to taste.

Soup should have a semi sweet, nutty taste.  Serve warm with a thick bread to dip or "clean" the bowl.

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