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.
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
Season with salt & pepper.
Cook 5 minutes, stirring often.
3 1/2 c vegetable broth
Simmer, uncovered, for 20 minutes, stirring
Remove bay leaf.
1 Tbsp honey
In small batches, puree soup in a blender or food
When all of soup is pureed, put it back in a pot.
1/3 c heavy cream
1/2 tsp nutmeg
Add more salt, pepper & honey to taste.
Heat until warmed through. Serve.
Served with a swirl of heavy cream and a sprinkle of salt,
pepper and nutmeg.
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