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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My friend Mel made this, with home grown squash ... best soup ever! Ingredients:
1 winter squash, halved lengthwise & seeded |
1/2 onion, chopped |
2 garlic cloves, roasted with squash |
3 cups stock (i used chicken) |
3/4 cup heavy whipping cream |
2 tablespoons butter |
salt & pepper |
1/8 teaspoon nutmeg |
Directions:
1. Pre-heat oven to 350.
2. Place squash with garlic in hollow face down in a greased baking dish . bake for 35-40 min or till soft.
3. In a pot, melt butter and saute onions until translucent. When squash is soft, scrape out into pot with onions, add nutmeg, stock and cream and simmer for 15-20 minutes.
4. Puree all in processor (I used blender for about 60seconds) with a little pepper on top - YUM!
5. Easy peasy and the family loved it! I served it w/grilled cheese sandwiches; provolone cheese on a heavy bread that we dipped into the soup. Perfect.
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