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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from The Hochberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium butternut squash, halved and seeds removed
4 Tbsp unsalted butter
Ground nutmeg (about 1.5 tsp total)
2 large white or yellow onions, diced
1 tsp ground ginger
4 cups chicken stock
1 cup half and half
1 large sprig of fresh rosemary
Ground pepper
Salt
Directions:
Directions:
Preheat oven to 350º. Melt 2 Tbsp of butter and brush it on the cut sides of the butternut squash. Sprinkle salt, pepper, and about 1\2 tsp of nutmeg over the buttered sides, and place cut side down on a large baking sheet or roasting pan. Bake on the middle oven rack until squash is very tender, about 1 hour. Let squash cool and then scoop out the flesh, discarding the skins. Melt the remaining 2 Tbsp of butter in a heavy-bottomed stock pot or dutch oven and add the onion. Cook on low until the onion is soft and translucent, but do not let it brown. Add the reserved squash and cook on low until squash is hot. Add the stock, ginger, remaining nutmeg, about 1 tsp of salt and 1\2 tsp of pepper and bring to a low boil. Continue to cook, stirring often for about 20 minutes. In a small saucepan, add the half and half and the rosemary sprig and heat through. Remove rosemary and stir half and half into soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Or, if you have one, use an immersion blender directly in the pot, and process until soup is very smooth. Adjust seasonings to taste.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Jeff likes this plain, with a slice of crusty bread. I like this with a dollop of crème fraîche or sour cream on top. I think it balances out the rich savory taste of the soup.
GF, Paleo

 

 

 

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