Tuesday, January 22, 2013

Roasted Butternut Squash Soup

2 butternut squash
olive oil
4-5 cloves garlic, minced
3 onions, diced
1 qt. vegetable stock
2 tsp. Dijon mustard
pepper - black & cayenne to taste
Worcestershire sauce to taste
1/4 c. maple syrup
cinnamon to taste

halve squash, roast cut side down in a large roasting pan at 450 about 1 hour. (you can cook squash faster in the microwave, but I really think baking it in the oven gives it a better flavor)
scoop out and puree squash (use part of the stock as liquid)
saute onions in a small amount of oil in a large soup pot until soft, add stock, squash puree, and seasonings.
heat through on low, stirring frequently.

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