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Butternut Squash and Onion Soup

December 12, 2010
Fall is not complete without quite a few butternut squash recipes.  For Thanksgiving we had the splendid, and oh so plain mashed butternut squash which is a must on my list for that holiday.  Butternut squash is a star always, a dollop of sour cream and some chopped chive will open your eyes to this soup.
Butternut Squash and Onion Soup
  • 1 Butternut Squash
  • 2 T. Oil
  • 2 T. Unsalted Butter (Plus) 2 Addl. T.
  • 1/2 C. Half and Half
  • 2 Onions (thinly sliced)
  • 2 Qt. Chicken (or Veg.) Stock (may substitute 2 Cans Broth)
  • 1/2 C. Warm Water
  • 1/2 t. Ground Ginger
  • Salt
  • Freshly Ground Pepper
  • Fresh Chives (chopped) (for Garnish)
  • 1/2 C. Sour Cream (for Garnish)
  1. Preheat oven to 400 degrees
  2. Put the oil and a little bit of water in the bottom of a large baking dish
  3. Add the squash and roast for about 30 minutes
  4. Check with knife for tenderness and continue to roast about 20 more minutes
  5. Remove from oven, let cool; cut, remove seeds and put squash in a large mixing bowl
  6. Add the butter and mix with hand mixer on low
  7. Drizzle the Half and Half while continuing to mix until desired consistency
  8. Melt butter in a medium pot; add the onions and saute about 4 minutes (until tender)
  9. Remove onions from heat; add the warm water and blend well with an immersion blender
  10. Add the squash mixture to the onion mixture and heat thoroughly
  11. Ladle into warmed soup bowls
  12. Garnish with chives and a teaspoon of sour cream


     (Serves 4)
    Recipe from Betty Cheney





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