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BUTTERNUT SQUASH SOUP
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| Ingredients: |
2 Butternut Squash
1 large onion, chopped
2 Tablespoons butter
1 quart chicken broth
1 pint 1/2 & 1/2
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pinch of salt
pinch of pepper
pinch of saffron
pinch of Cayenne Pepper
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| Procedures: |
Separate the necks from the bodies, reserving the bodies for another use.
Peel the necks and slice into thin wedges.
Spray with Pam and bake at 375o for 45 minutes.
Meanwhile, sauté the onion in butter until soft.
Add the chicken broth, salt, pepper, saffron and cayenne
Cut the cooked squash into 1" pieces and add to the onion mixture.
Cook over medium heat for 30 minutes.
Cool and then puree in the food processor.
Add the 1/2 & 1/2.
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| Notes: |
2020-01-13: Needs a little heat
2012-10-20: We're out of saffron, but this made a nice batch,
2011-11-01: We used Saffron sauce, 1/2 teaspoon of Cayenne Pepper, a large squash and 2 boxes of chicken stock. We also added 1/2 cup white wine, nutmeg and 2 cloves of garlic.
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