Monday, October 20, 2014

Roasted Butternut Squash Soup

As the cool air ushers Autumn our way and the forest beyond our meadow boasts colors of red, gold and orange I get ready for the season.

Wearing my flannel pajamas, red knit cap, and peering through frost kissed window panes, this time of year beckons for me to bring out my Dutch oven and make soup and loaves of crusty bread to feed my rosy cheeked crew when they come in from outside.

Butternut Squash Soup
3 to 5 lb butternut squash
1/2 onion, diced
2 to 4 cups chicken broth
1/2 cup Half and Half
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
olive oil
salt and pepper to taste

Preheat oven to 400 degrees.  Cut squash in half and scoop out seeds.  Place on a baking pan... I used a 9x13 pyrex glass dish but you could use a cookie sheet too.  Drizzle squash with olive oil and sprinkle on salt and pepper.  Roast, flesh side up, for 25 minutes, or till tender.  Remove from oven and set aside.

Sautee onion in fry pan with a little butter or olive oil.  Toss in cinnamon, ginger, cloves, and nutmeg.  Stir and then remove from heat and set aside.

Scoop cooked squash and put into blender.  Add onion and spice mix and your chicken broth.  Start with 2 cups.  Blend!  Add more broth as needed.  Just before serving stir in half and half.

SO delicious!

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