{"id":3460,"date":"2023-06-18T22:23:49","date_gmt":"2023-06-18T22:23:49","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3460"},"modified":"2024-09-06T00:55:34","modified_gmt":"2024-09-06T00:55:34","slug":"squash-soup","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/squash-soup\/","title":{"rendered":"Squash Soup"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n

Heat oven to 350.<\/p>\n

Split a\u00a02 1\/2 lb butternut squash<\/em><\/strong>\u00a0in half lengthwise.<\/p>\n

With spoon, scrape center & seeds out.<\/p>\n

Put it in an oblong baking dish, cut side up.<\/p>\n

Add\u00a01\/2 inch of water<\/em><\/strong>.<\/p>\n

Cover with foil.<\/p>\n

Bake @ 350, until a knife easily pierces it, about 45 minutes to an hour.<\/p>\n

When cool enough to handle, scoop out flesh.<\/p>\n

In a large pot, heat:<\/p>\n

2 Tbsp butter<\/em><\/strong><\/p>\n

until foaming.<\/p>\n

Add:<\/p>\n

1 1\/2 c (about 3 medium) diced onions<\/em><\/strong><\/p>\n

1\/2 tsp salt<\/em><\/strong><\/p>\n

1\/3 tsp thyme<\/em><\/strong><\/p>\n

1 bay leaf<\/em><\/strong><\/p>\n

Cook over med heat, stirring often, for 10 minutes, or until translucent.<\/p>\n

Add squash.<\/p>\n

Season with\u00a0salt & pepper<\/em><\/strong>.<\/p>\n

Cook 5 minutes, stirring often.<\/p>\n

Add:<\/p>\n

3 1\/2 c vegetable broth<\/em><\/strong><\/p>\n

Simmer, uncovered, for 20 minutes, stirring occasionally.<\/p>\n

Remove bay leaf.<\/p>\n

Add:<\/p>\n

1 Tbsp honey<\/em><\/strong><\/p>\n

In small batches, puree soup in a blender or food processor.<\/p>\n

When all of soup is pureed, put it back in a pot.<\/p>\n

Simmer.<\/p>\n

Add:<\/p>\n

1\/3 c heavy cream<\/strong><\/em><\/p>\n

1\/2 tsp nutmeg<\/strong><\/em><\/p>\n

Add more\u00a0salt, pepper & honey<\/em><\/strong>\u00a0to taste.<\/p>\n

Heat until warmed through.<\/p>\n

Serve.<\/p>\n

NOTES<\/p>\n

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