Butternut Squash SoupCuisine: Dairy Category: Soups Servings: 6 Ingredients:3 lb butternut squash4 tbs butter or margarine 2 shallots 1 1/2 tsp table salt 6 cups of water 1 tsp brown sugar 1/2 cup heavy cream add dash of salt Croutons: 2 slices party white bread trimmed 1 tb melted butter 2 tsp sugar 1/2 tsp brown sugar 2 tsp cinnamon Instructions:Melt butter & add finely diced shallots. Cut butternut squash in half with knife and mallet.Scrape out seeds and fibers in center & add to shallots. Saute til softened not browned. Add water and bring to a boil. Cut each half into 1/4's and place inside down into steamer in liquid. Simmer covered for 1/2 hour til very soft. Meanwhile, prepare croutons. Heat oven to 350. Cut bread slices in 1/2" cubes and toss with melted butter & sugars & cinnamon. Toast on lined cookie sheet for 8-10 min. till lightly toasted. Taste and adjust seasoning if needed. When squash is soft enough, remove, strain and cool. Strain seeds from liquid. Reserve liquid. Scoop out cooled squash and puree with the stained liquid used in steaming it. Return to pot. Add 1 tsp brown sugar and 1/2 cup heavy cream & dash of salt. Heat. Serve with croutons Serves 4-6 Variation: Use left over chalah for croutonsClick Here To Return To The Recipe List This Page Generated By: |