Recipe adapted from People magazine – December 2013
I absolutely adore butternut squash, in any incarnation. The flavor of this butternut squash soup is enhanced by roasting the squash in the oven, then adding honey and a bit of nutmeg to the finished soup. A good thing about this soup – you don’t have to peel the squash, which I hate …
- 2 – 3 pounds of butternut squash (You want to end up with 5 – 6 cups of mashed squash.)
- 1 Tbs. olive oil
- 3 cups chicken or vegetable broth
- 2 Tbs. honey – or ‘to taste’
- 1 cup half & half
- 1/8 tsp. nutmeg – or ‘to taste’
- 1 tsp. salt – or ‘to taste’
Preheat oven to 350.
Cut butternut squash in half. Remove the seeds and fibers and discard.
As you can see, I used 1 1/2 very large squashes and I ended up with quite a bit left over, which was absolutely fine with me. (You want enough squash to end up with 5 – 6 cups of mashed squash.)
Lightly oil a cookie sheet with olive oil. Be sure to use a sided cookie sheet. I used one without sides and had to clean the oven after….. Place squash, cut side down, on the cookie sheet. Bake for 30 – 40 minutes or until squash is very tender when pierced with a sharp knife.
Scrape squash pulp into a blender. (I didn’t have a blender when I made the soup at our Pocono house, so I pureed the squash in batches using my small Nutri Bullet. Hence, the photo of the pureed squash not in a blender, but in a bowl.)
Puree squash with about 1 1/2 cups of chicken stock and honey until smooth.
If you like a thinner soup, add more chicken broth. If you like a thicker soup, add more pureed squash. Serve sprinkled with a bit of nutmeg. Enjoy!