Butternut Squash Soup
"This is a comforting, velvety soup."
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1⁄2 cup unsalted butter
- 1 medium onion
- 1 tablespoon minced garlic
- 4 small butternut squash (or 2 medium)
- 1 medium acorn squash
- 1 quart heavy cream
- 1 cup milk
- 3 cups chicken stock
- salt & pepper
directions
- Cut squash in half, seed. Roast squash cut side down on a greased pan. Cook at 375 for 45-50 minutes. Take the squash out of the oven. Melt butter in sauce pan, Add chopped onion and minced garlic. Add salt & Pepper. Cook, until onions are translucent.
- Scoop meat out of the squash and puree in Cuisinart or blender. Add cream to the puree and mix. Put puree in cooking pot.
- Puree the butter, onion and garlic mixture. Add to squash & cream puree. Add Milk & Chicken stock.
- Cook on Med to Med Lo. Let reduce for 30 minutes and serve.
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Reviews
-
Delicious!Smooth, silky, bursting with flavor! I used light cream and it worked just fine!
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