|Bountiful Butternut Squash Soup|
While my kitchen sits in boxes as we move from one city to another, I've learned to appreciate the cooking talents of the other women in my family. The last post had Nicole's great Krispy Rice Treats and today I'm sharing my sister-in-law's bountiful butternut squash soup.
I remember first having this soup one year for a Thanksgiving appetizer and fearing that I wouldn't like it. Wow, was I wrong. The only problem was, that I ate so much of it, I wasn't hungry for turkey, mashed potatoes and stuffing! Perfect for fall, this rich and creamy soup is best enjoyed with a glass of chardonnay. Eat, drink and be merry!
Prep time: 20 minutes / Cook time: 40 minutes / Total time: 60 minutes / Servings: 4
- 1 medium butternut squash
- 1/2 medium yellow onion, chopped
- 5 tbsp. of extra virgin olive oil
- 1 clove garlic, crushed
- 1 1/2 cups of chicken broth
- 2 tbsp. of pure maple syrup
- 1/2 tsp. of pumpkin pie spice
- 1/2 tsp. of cumin
- 1/4 cup of heavy cream
- Split butternut squash lengthwise and remove seeds. Place in a shallow baking dish, face down in 1/2 inch of water. Bake at 375 degrees for 30-40 minutes until soft when pierced with a fork.
- Sautee onions in 2 tbsp. olive oil over medium heat until onions are translucent and soft, about 10 minutes. Add crushed garlic and sautee for approximately 1 minute before removing from heat.
- After the squash has cooled slightly, scoop out with a spoon and place in a food processor or blender.
- Add cooked onion and garlic, the additional 3 tbsp. olive oil and half the chicken broth. Season with salt and pepper to taste and blend until smooth.
- Add remaining chicken broth, syrup, spices, heavy cream and blend again until smooth. Serve immediately.