From the kitchen of Ann Marie Barkwell.  When I make Squash Soup I use vegetable broth, but if you don't have
any, chicken broth may be used instead.
Heat oven to 350.
Split a
2 1/2 lb butternut squash in half lengthwise.  
With spoon, scrape center & seeds out.  Put it in an
oblong baking dish, cut side up.  Add
1/2 inch of
water
. Cover with foil.  

Bake @ 350, until a knife easily pierces it, about 45
minutes to an hour.
When cool enough to handle, scoop out flesh.

In a large pot, heat
2 Tbsp butter until foaming.
Add:
1 1/2 c (about 3 medium) diced onions
1/2 tsp salt
1/3 tsp thyme
1 bay leaf
Cook over med heat, stirring often, for 10 minutes, or
until translucent.
"A mother's happiness is like a beacon, lighting up the future
but reflected also on the past in the guise of fond memories. "
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Add squash.
Season with
salt & pepper.
Cook 5 minutes, stirring often.
Add:
3 1/2 c vegetable broth
Simmer, uncovered, for 20 minutes, stirring
occasionally.  
Remove bay leaf.
Add:
1 Tbsp honey
In small batches, puree soup in a blender or food
processor.
When all of soup is pureed, put it back in a pot.
Simmer.
Add:
1/3 c heavy cream
1/2 tsp nutmeg
Add more salt, pepper & honey to taste.
Heat until warmed through.  Serve.
Squash Grinder
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