Butternut Squash Soup
Butternut squash is by far my favorite squash. It is very versatile. You can use it in pastas, risottos, and soups. My favorite way is a rich, creamy soup. I use to make this only around the holidays, but it is so wonderful, why wait for a special occasion? The butternut squash is flavored with chicken stock and a french mirepoix of celery, onion and carrot. I also add poultry seasoning which contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. The dried, ground herbs really compliment the butternut squash, and give it a fall taste. I add cream at the end to make the soup rich and creamy. You could also use whole milk if you are watching your calories. You can easily halve this recipe. I always make a large amount and freeze leftovers.Roasted Butternut Squash Soup 2 medium butternut squash, halved lengthwise 2 medium sweet onions, chopped 2 medium carrots, chopped 3 stalks celery, chopped 2 cups heavy cream 1 quart vegetable stock, chicken stock, or water (more if needed) 1 tablespoon poultry seasoning Kosher salt olive oil. Preheat oven to 400 degrees. Slice squash in half lengthwise and clean out seeds and stringy part of the squash. Drizzle with olive oil and sprinkle with kosher salt. Place cut side down in a baking dish, and roast until tender. This will be about an hour, but will vary according to size of squash.
Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
Butternut Squash Soup
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