Thursday, July 12, 2012

Creamy Butternut Squash Soup

1 butternut squash
1/2 onion, chopped
2 cups water
4 Tb. butter
1 Tb. brown sugar
2 cups cream
Freshly grated nutmeg
salt to taste

Cut squash in half, scrape out seeds, and place on cookie sheet facing up. Bake at 375 for approx. 35-45 min. or until soft. Scoop out into a blender and puree with water and onion. Pour into saucepan and add butter, brown sugar, cream, nutmeg and a pinch of salt, or more if needed. Heat on low and simmer 5-10 minutes. Serve hot or chilled.

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