Butternut Soup

A creamy soup made of butternut squash to warm up those chilly fall evenings. Would also make an elegant appetizer soup.

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Ingredients:

• 1 medium sized butternut squash
• 1/2 stick of butter
• 1 cup of milk
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 2 cloves of garlic
• 1/4 cup brown sugar
• 1/2 medium sized onion
• 1 tsp olive oil
• 4 cups chicken broth (or water)

Method

Preheat oven to 400 degrees. Cut squash in half lengthwise. Spread butter liberally onto squash and then add brown sugar on top. Bake for 1 hour or until tender and allow to cool. Scoop out squash with a spoon (or an ice cream scoop) and discard all skin and seeds. Heat oil over medium-high heat and saute onions and garlic-add chicken broth and simmer for 20 minutes. Put squash in food processor or blender along with onions and garlic, salt, pepper and milk. (Make sure you use care when blending hot food.) Reheat soup and serve.

Notes:

Number of servings: 4

Submitted By: marybcurlyq
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