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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Beverly Sell's Recipe Collection, 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:  
½ cup (1 stick) butter
1 tablespoon good olive oil
1 or 2 chopped yellow onions
3 pounds butternut squash
4 cups homemade chicken stock or canned broth
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
1 cup half - and - half
Directions:
Directions:
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pre-roasted butternut squash, chicken stock, and spices. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Puree with an immersion blender, Or carefully scoop into a regular blender and blend. If you do it this way you will need to do it in a couple batches then return pureed squash to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with crusty bread.

** I like to bake the butternut squash whole in the oven. Bake at 375° for about one hour (longer if the squash is large). Take out of oven and allow to cool about 10 minutes then slice into squash lengthwise, scoop out and discard the seeds, then scoop out flesh and use for soup.I then put it in a mixer and blend so the squash is already smooth before putting it in the soup pot. (You can bake the squash a day or two before making the soup)

 

 

 

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