Butternut Squash Recipes » Recipe List » Butternut Squash Soup

Butternut Squash Soup

Butternut squash roasted with butter and sliced onion. Roasted vegetables pureed and poured into saucepan. Evaporated milk and cinnamon are added to puree. Mixture is simmered until heated through. Red onions are caramelized in sugar and used as garnish for individual servings of butternut squash soup.

Ingredients -

1 Butternut Squash
5 tablespoons Salted Butter
1 Medium White Onion, sliced thin
1/2 cup Chicken Broth
2 cups Evaporated Milk
2 teaspoons Ground Cinnamon
1 Small Red Onion, very thinly sliced
3 teaspoons White Sugar

Preparation:

1. Preheat the oven to 350 degrees.

2. Cut the butternut squash in half and scoop out the seeds.

3. Place 2 tablespoons of butter, white onion, and broth in a casserole dish.

4. Place the squash halves over the onion mixture and roast, uncovered, until the squash is soft which takes about 1 hour.

5. Puree the squash mixture in a food processor and pour into a saucepan.

6. Add the evaporated milk and cinnamon and simmer for 5 minutes.

7. In a skillet over medium heat, sauté the red onion in 3 tablespoons butter for 5 minutes.

8. Add the sugar and sauté until caramelized which takes about 4 to 5 minutes.

9. Garnish each serving of soup with the caramelized onions.

Butternut Squash Recipe Tips
The Hard Exterior Shell

	The hard exterior shell of the many winter squash varieties are not edible and must be removed. The best time to remove is before cooking using a vegetable peeler, or if cooking whole, after the cooking process when they slip off easily.

Butternut Squash Recipe Tips
Storage

	While winter squash varieties will store for several months in the right conditions, for optimal tastiness and texture use within a few weeks of purchase.