Spiced Butternut Squash Soup |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 12 |
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âI like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!â Julie Hession - Las Vegas, Nevada Ingredients:
2 medium butternut squash (about 3 pounds each) |
2 large onions, sliced |
1 tablespoon olive oil |
1 tablespoon butter |
2 cinnamon sticks (3 inches) |
2 tablespoons brown sugar |
1 tablespoon minced fresh gingerroot |
2 garlic cloves, minced |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2-1/4 cups water |
1-1/4 teaspoons salt |
1 tablespoon minced fresh parsley |
Directions:
1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
2. In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings (3 quarts).
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