I hope everyone had an enjoyable Thanksgiving. Here’s a recipe to help squeeze out those last few days of fall flavor.
Butternut Squash Soup
- 1 butternut squash
- 2 c. vegetable broth
- 1/2 – 1 c. pureed pumpkin
- 1 c. water, plus a little more
- 1 small onion
- 2 T butter
- 1/2 c. light cream, half and half, or whatever you have on hand that’s similar
- 1/2 t powdered ginger
- 1/2 t allspice
- 1/2 t curry powder
- black pepper to garnish
- sour cream to garnish
*If you want a thicker soup, lose 1 c. vegetable broth.
Preheat oven to 450 degrees. Cut butternut squash once vertically and place face down in baking pan with water just covering the bottom (about 1/2 an inch). Bake for approximately 20 minutes.
Finely chop onion and sautee in butter until clear, about 5 minutes.
Remove squash from oven, reduce temperature to 400 degrees.
Let cool for about 5 minutes and with fork and knife slice squash and carefully remove skin. Cut into chunks and return to pan to bake for 10 minutes more.
Remove from oven, let cool about 10 minutes and put chunks into food processor in batches with onion mixture until pureed, adding a little water as needed.
Put in large pot with vegetable broth, water, pumpkin, and spices and bring to low boil. Turn off and add cream. Serve with garnish.