Cruise into Fall with this Butternut Squash Recipe @fontSize>
We love this recipe for savory butternut squash soup from the award-winning chefs at Uniworld. Try it for yourself and tell us what you think!
½ pound butternut squash, split in half lengthwise and seeded
1 tablespoon butter
½ cup onion, thinly sliced
3 garlic cloves sliced
2 cups chicken broth
Salt to taste
½ teaspoon white pepper
¾ cup heavy cream
Fresh thyme leaves to garnish
Preheat oven to 400 °F. Spray a 13 x 9 x 2-inch glass baking dish with vegetable oil. Place butternut squash cut side down in prepared dish. Pierce with a knife several times. Bake for approximately 35 minutes. Remove from oven, scrape the butternut squash pulp into a bowl; discard the peel. In a large saucepan, melt butter over medium-high heat. Sauté the onion and garlic stirring constantly for approximately 3 minutes. Add the chicken broth, roasted butternut squash pulp, salt, and pepper. Bring to a boil then reduce heat and simmer for 30 minutes. Add ½ cup cream, transfer to a blender and puree until smooth. Return squash mixture to the saucepan stirring constantly over medium heat (do not boil) until heated through and serve.