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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is a comforting, velvety soup. Ingredients:
1/2 cup unsalted butter |
1 medium onion |
1 tablespoon minced garlic |
4 small butternut squash (or 2 medium) |
1 medium acorn squash |
1 quart heavy cream |
1 cup milk |
3 cups chicken stock |
salt & pepper |
Directions:
1. Cut squash in half, seed. Roast squash cut side down on a greased pan. Cook at 375 for 45-50 minutes. Take the squash out of the oven. Melt butter in sauce pan, Add chopped onion and minced garlic. Add salt & Pepper. Cook, until onions are translucent.
2. Scoop meat out of the squash and puree in Cuisinart or blender. Add cream to the puree and mix. Put puree in cooking pot.
3. Puree the butter, onion and garlic mixture. Add to squash & cream puree. Add Milk & Chicken stock.
4. Cook on Med to Med Lo. Let reduce for 30 minutes and serve.
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