Roasted Butternut Squash Soup

Submitted by:

Janie Klimek

Servings:

8

Preparation time:

Ingredients:

1 large butternut squash

4 ounces butter

1 quart chicken stock

1 small onion, chopped

2 cups heavy cream(I have used fat free 1/2&1/2) and (1/2 % milk)

salt & pepper & nutmeg

Directions:

 Cut squash in half lengthwise, remove seeds. Roast in 375 degree oven, cut side down, until tender, about 35-45 minutes. Remove from oven, scoop out pulp. In 2 ounces of butter, sweat the onions, add the squash pulp, then chicken stock. Bring to a boil. Allow to cook 20 min.

Process in blender or food processor until smooth. (I don’t  bother with this step and just leave the pulp as is). Place back on the stove, whip in remaining butter(I leave it out) and heavy cream. Season and heat and serve. 

Notes:

This is from the Golden restaurant in Southfield, Michigan