Butternut Squash Soup
Here is my recipe for Butternut Squash soup
This makes about 10 2-cup servings
1 large butternut squash
3 cups of chicken broth
1/2 cup diced onions
1/2 cup diced celery
Seasonings to taste
- salt
- lawrys seasoning salt
- pepper
- cinnamon
- nutmeg
- cyanne pepper
1/3 cup heavy cream
Oil for coating squash and cooking vegetables
Prepare the Squash
- Cut the Squash in half and remove the seeds
- Spred a small amount of oil on the cut side of the squash
- Lay the squash cut side down on a cookie sheet and bake it at 350 for about an hour (check after 45 mins)
- Test squah by poking a fork into it to make sure it is soft throughout the squash
- Let it cool when done so you can handle it and cut it into cubes
Making the Soup
- Add some oil to a large pot (6-8 quarts) and saute the cenery, onions and some season salt until translucent
- Add the cubed squash and cook for a few more minutes
- Add the salt, pepper, cinnamon, and nutmeg and stir it all together
- Add the chicken broth and cook until squash falls apart. (15 or so minutes)
- Using an imersion blender (or regular blender in batches) puree the soup until smooth
- Throughly mix in the heavy cream
Serve hot with a nice crusty bread