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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 5 |
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This a a basic butternut squash soup with a little 'kick' of sweet onion. This is so nice and warm and perfect for fall. This makes about 6 cups, so it might serve 4 to 6 people depending on how much they eat. Read more Ingredients:
1 butternut squash |
salt,pepper, olive oil |
more olive oil to saute onions and garlic, about 3 tablespoons |
1/2 sweet onion (about 1 cup), chopped finely |
3 clove garlic, finely chopped |
1 cup white wine (chardonnay or sauvingnon blanc) |
1 cup chicken stock (i used homemade stock) |
3 cups chicken broth (low sodium) |
more salt, more pepper |
nutmeg, fresh grated nutmeg is the best |
1/2 cup cream |
Directions:
1. Preheat oven to 425 degrees.
2. Cut squash in half and scoop out seeds and put in baking dish
3. brush squash with olive put salt and pepper on
4. Roast squash for 45 min.
5. Set Dutch Oven on Medium Heat
6. Heat olive oil in pan
7. Add onion and saute until translucent, about 6 or 8 min.
8. Add garlic and saute about 4 min.
9. Add wine and reduce to half
10. Add chicken stock and chicken broth
11. Scoop squash out of shell and put in dutch oven
12. Add salt, pepper, and nutmeg to taste, bring to boil while stirring
13. Let simmer for 5 minutes, stir
14. Add cream and stir
15. Blend with an immersible blender until smooth (or pour carefully into a standing blender and blend, then return to dutch oven )
16. Let simmer for a few minutes
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