Butternut Squash Soup

3 pounds butternut squash
2 medium onions, peeled, chopped
2 tablespoons olive oil
2 cloves garlic
2 cups chicken broth
1 cup white wine
Salt and pepper, to taste
1/2 cup heavy cream

Optional garnishes: grated nutmeg, chopped crystallized or fresh ginger, croutons, or freshly popped popcorn

Cut squash in half; remove seeds and string. Bake at 350 degrees F. until a fork easily pierces the entire squash, about 45 minutes. Cool squash and remove pulp. Lightly brown onions in olive oil. Add garlic and cook until it softens but doesn’t brown, about 1 to 2 minutes. Add squash pulp, broth and wine. Add salt and pepper, to taste. Cook for 30 to 40 minutes over medium heat. Remove from heat and then puree with a food processor or blender. Serve hot with 2-3 tablespoons heavy cream in each bowl. Garnish with nutmeg, ginger, croutons or popcorn.

Serves 5.

Adapted from www.mariquita.com.

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