roasted butternut squash soup

Name: Roasted Butternut Squash Soup
Prep time: 2 h
Cook time: 45 min
Cuisine: American
Ingredients: 1 large butternut squash; 1 1/2 stick(s) butter; 2 tablespoon(s) packed dark brown sugar; - salt and white pepper; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) each ground cinnamon and cloves; 3 tablespoon(s) molasses; - grated zest and juice of 1 lemon and 1 orange; 2 tablespoon(s) worcestershire sauce; 4 clove(s) garlic minced; 2 cup(s) milk; 1 cup(s) heavy cream

9 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Oct 5, 2014

Great fall soup. Tasty too.

Rate

prep time 2 Hr

cook time 45 Min

method Stove Top

yield many

Ingredients

1 large butternut squash
1 1/2 sticks butter
2 tablespoons packed dark brown sugar
- salt and white pepper
1 teaspoon ground ginger
1/2 teaspoon each ground cinnamon and cloves
3 tablespoons molasses
- grated zest and juice of 1 lemon and 1 orange
2 tablespoons worcestershire sauce
4 cloves garlic minced
2 cups milk
1 cup heavy cream

How To Make roasted butternut squash soup

Step 1

Cut squash in half and scoup out seeds. Place in baking pan with cut sides up. Melt 1/2 stick butter and pour into the whole where the seeds were. Place a tbsp of brown sugar in each hole. Season both halves with salt, white pepper, ginger, cinnamon and cloves. Pour about an inch of water in pan. About half way up the squash. Cover with foil and roast in 375 degree oven for 2 hours. Remove from oven and let cool a bit. Scoup out the squash and place in large Dutch oven.

Step 2

Add the remaining ingredients and bring to a boil. Reduce to a simmer and simmer for 30 to 45 minutes. Taste and adjust seasonings.
Step 3

Puree in batches with an immersion blender or food processor
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