- 6
Ingredients
- Six cups roasted butternut squash
- 1 medium white onion, chopped
- 6 cups good quality chicken stock
- 1/2 teaspoon cayenne pepper
- 1/4-1/2 teaspoon nutmeg
- 1/2 cup heavy cream
- salt and pepper to taste
Preparation
Step 1
First, preheat your oven to 400 degrees. Then rinse the squash. Then with a heavy duty chef's knife, cut it into thirds horizontally and then cut each third in half. Scoop out the seeds. Take a glass pyrex dish and pam spray the bottom. Place the sections of squash in the dish. Cover with tinfoil and put in your preheated oven for 1 hour until tender. Now you can just relax for a while!:)
After you have taken the roasted squash out of the oven and let it cool a bit, start on your onion. Chop a medium white onion and throw it into a large sauce or soup pan. Pour 1/2 cup chicken stock over the onion and on medium high heat cook the onions until they are tender.
Scoop out all of the flesh from the squash rinds. Blend roasted squash, chicken stock, plus the cooked onions together.
Pour the pureed squash mixture into the same pan you used to cook the onions. And begin to warm over medium heat. Add the cayenne and nutmeg and stir thoroughly. Once the soup is starting to bubble, turn the heat to low and add the heavy cream. Add salt & pepper to taste & stir thoroughly. Pour the soup into individual serving bowls and sprinkle a little nutmeg over the top!