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Michael Lyons: Butternut Squash Soup 9/26/13

8:55 AM, Sep 26, 2013   |    comments
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Butternut Squash Soup:

1 Med sized Butternut Squash (approx 2 ½ lb; yields 4 cups squash)

2 C Sweet onions, chopped

2 Tbsp Butter, unsalted

1 Tsp cumin

1 Tsp cinnamon

1 Tsp paprika

½ Tsp cayenne

¼ Tsp grated nutmeg

4 C Vegetable Stock

1 Tbspn Honey or maple syrup

¼ C white wine or dry sherry

1 C heavy cream

To prepare the butternut squash, first halve the squash and remove inner seeds.  Lightly brush with olive oil and season with salt and pepper.  Place cut side down on sheet tray and cook in preheated oven at 350 degrees for approximately 45 minutes, or until flesh is tender.  Allow to cool, and scoop out flesh and reserve.

Heat butter in large saucepan over medium heat.  Add onion and soften (3 mins).  Puree onions with reserved squash in a food processor until smooth.  Add mixture to saucepan with stock, spices, and maple syrup/honey and simmer for 10 minutes.  Use hand blender or blender to puree soup, and then finish with cream and wine/sherry.  Strain soup if desired.

Recommended garnishes include crème fraiche/sour cream; toasted pumpkin seeds, chives and asiago croutons.

 

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