From the kitchen of AnnMarie Barkwell
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.
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.
NOTES
- Photo shows soup served with a swirl of heavy cream and a sprinkle of salt,
pepper and nutmeg.
More Recipes
