1 Butternut squash, 3 -31/2 lbs, peeled and seeded
1 onion, chopped
2 clove garlic minced
3 tablespoons butter
1 tsp cinnamon
3-4 cups chicken broth
2 tablespoons maple syrup
1/4 tsp salt
1/4 tsp pepper
Instructions
in medium saucepan, melt butter. Add onion and cook until tender, then add garlic and cinnamon.Cook for about 30 seconds, then add the squash and just enough chicken broth to cover.Bring to a boil, then reduce heat and simmer for 25 minutes.
When squash is fork tender, ladle the soup into a blender. Only fill the blender halfway. Puree for bout 20 seconds, then pour into a second bowl and repeat.
Add more stock - or not - until soup id the desired consistency.Add Syrup, then salt and pepper to taste. Serve with cinnamon croûtons
Originally Submitted
2/16/2011
0 Out of 5 from
0 reviews
You can add this Butternut Squash Soup recipe to your own private DesktopCookbook.