Apparently I've been on a squash kick lately, but anyone who knows me well knows I am positively addicted to butternut squash soup. So I had to find a recipe that satisfied the never-ending desire! This recipe comes from Wannabite.com, but I had to edit it a bit to make it fit my sweet tooth. Here it is!
INGREDIENTS
- 2 large roasted butternut squashes
- 1 pint of half and half
- ¾ stick of butter (browned)
- 2 tbsp of oil
- Salt and pepper to taste
- 2½ cups of chicken stock
- ** I added a teaspoon of cinnamon, a few dashes of ground ginger, a dash of nutmeg, and probably 1/4 c. of sugar.
INSTRUCTIONS
- Cut the squash in half
- Lightly coat it with oil, salt and pepper
- Roast the squash for an hour or until tender
- Scoop out the squash, put it into a blender or food processor add the half and half and the chicken stock.
- Blend well and then place into a pot on medium heat.
- Add browned butter (simply brown butter in a small pan) oil, salt and pepper and stir and cook on low for a few minutes. *add my ingredients, if you dare ;) *
