Basic Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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this is a solid recipe from my mom. it's also a recipe that's very easy to change to taste. you must use fresh squash because that is what the entire flavor depends on. Ingredients:
1 two pound butternut squash |
2 cups vegetable broth |
1 cup milk |
oil |
Directions:
1. preheat oven to 375. brush the bottom of a 13 x 9 baking dish with oil.
2. halve and seed the squash. prick all over with a toothpick, fork or in my case a corn cob holder.
3. bake until tender, about 45 minutes. remove from baking dish and let cool about five minutes on the cutting board.
4. scoop out the squash and place into a blender or food processor. add about one cup of the stock and blend until smooth.
5. transfer this puree into a pot and add the rest of the broth and the milk.
6. stir until heated through and serve.
7. don't be afraid to be creative with this recipe. i've added cream and wine, leeks and garlic, cinnamon and apple, like i said this recipe is a solid one to play with.
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