Cookbook:Butternut Squash Soup

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Butternut Squash Soup.jpg



Preheat oven to 400 degrees. Slice squash lengthwise and remove seeds. Rub onions and squash with olive oil. Bake uncovered for about an hour or until done. Cool slightly. Spoon squash pulp into a food processor. Add onions and one or two cups of chicken stock. Puree. Pour into cooking pot. Add garlic, sherry and nutmeg. Stir over medium heat. Add remaining stock and cook until hot. Season to taste.