My mom loves butternut squash and gave me this recipe. There is something about butternut squash soup that is so comforting. Maybe it's just the memories of eating a delicious bowl of soup on a crisp fall day that make it so enjoyable, but I think some credit needs to go to the fact that this recipe is just super yummy!
1 Butternut squash, halved and seeded
1/4 cup Butter
1 Onion, chopped
6-8 Garlic cloves, minced
3 1/2 cups Chicken broth
1 Bay leaf
1 tsp Brown sugar
1 tsp Hot curry powder
1/2 tsp Oregano
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Salt and Pepper
How to
1. Preheat oven to 400°F. Bake squash for one hour in a baking dish with flesh side up and covered with tin foil. Allow to cool until able to handle. Scrape out flesh into a medium sized bowl. Mash with a potato masher until large pieces are broken up.
2. In a large pot, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until onion is soft.
3. Add the squash and remaining ingredients. Simmer, stirring occasionally, for about 10 minutes. Remove bay leaf. Salt and pepper to taste and serve.
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