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Roasted Butternut Squash Soup

Posted on 27 November 2011 by Cathy

Did you know that 1 cup of cooked squash has 457% of the recommended daily allowance of vitamin a? It is also a good source of fiber, potassium, and magnesium.

Butternut squash
4 tablespoons butter
4 teaspoons brown sugar
4 cups chicken stock
1 onion
1 teaspoon cinnamon
1/8 teaspoon cloves
1 cup heavy cream
Salt and pepper to taste


 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 400 degrees


 
 

 

 

 

 

 

 

 

 

Cut the squash in half


 
 

 

 

 

 

 

 

 

 

Scoop out the seeds and save to roast

 
 

 

 

 

 

 

 

 

 

Place halves in a baking sheet flesh side up


 

 

 

 

 

 

 

 

 

 

Place 1 teaspoon butter in the middle of each squash


 
 

 

 

 

 

 

 

 

 

Sprinkle salt, pepper and brown sugar over each squash


 
 

 

 

 

 

 

 

 

 

Roast 25 minutes or until flesh is fork-tender

 
 

 

 

 

 

 

 

 

 

Chop the onions

 
 

 

 

 

 

 

 

 

 

Melt the butter

 
 

 

 

 

 

 

 

 

 

Add the onions and sautee until light brown

 
 

 

 

 

 

 

 

 

 

Add the squash


 
 

 

 

 

 

 

 

 

 

Add the chicken stock


 
 

 

 

 

 

 

 

 

 

Simmer


 
 

 

 

 

 

 

 

 

 

Puree until smooth


 
 

 

 

 

 

 

 

 

 

Add cream, spices, salt and pepper to taste


 
 

 

 

 

 

 

 

 

 

Are you hungry?

 
 

 

 

 

 

 

 

 

 

When you are ready toss the seeds with olive oil and roast at 170 degrees for 15-20 min.


 
 

 

 

 

 

 

 

 

 

Toss with salt and pepper and they will be yummy!

1 Comments For This Post

  1. vinny Says:

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