Jean's Butternut Squash Soup
A simple, delicious soup that is perfect for a chilly Autumn day. Thank you Jean for sharing your delicious recipe!
Ingredients:
1 Butternut Squash, roasted
2 Tablespoons of Maple syrup
2 Tablespoons of butter
1 cup of heavy cream or half and half
1 teaspoon of cinnamon
1/2 cup of applesauce or cooked apples
salt to taste
Directions:
1) Preheat oven to 350 degrees.
2) Prepare the Butternut Squash as such: peel lengthwise, cut ends off, and cut lengthwise. scoop out the seeds and stringy stuff with a spoon. Discard or give to your chickens or compost. Place the squash halves, flesh side up on an aluminum foil lined baking sheet with enough water to cover the pan in the bottom of the baking sheet. Place a Tablespoon each of the butter and maple syrup in each of the scooped ends of the squash. Cover the baking pan with aluminum foil and bake in the oven on the second shelf for 1 hour. After an hour, take out of the oven and spoon the mix from the wells all over the squash and cover back up. Bake for 45 mins more.
3) Take out of the oven and allow the squash to cool uncovered for 15 mins. Once cooled, save the liquid and cut up the squash roughly to place in your blender or use a hand blender in a large bowl to blend the soup. Blend the squash until it is smooth.
4) Once the squash is pureed, add the liquid from the baking sheet, your heavy cream or half and half, salt, cinnamon, applesauce or cooked apples and your done!
Note: This soup freezes very well :)
1 Butternut Squash, roasted
2 Tablespoons of Maple syrup
2 Tablespoons of butter
1 cup of heavy cream or half and half
1 teaspoon of cinnamon
1/2 cup of applesauce or cooked apples
salt to taste
Directions:
1) Preheat oven to 350 degrees.
2) Prepare the Butternut Squash as such: peel lengthwise, cut ends off, and cut lengthwise. scoop out the seeds and stringy stuff with a spoon. Discard or give to your chickens or compost. Place the squash halves, flesh side up on an aluminum foil lined baking sheet with enough water to cover the pan in the bottom of the baking sheet. Place a Tablespoon each of the butter and maple syrup in each of the scooped ends of the squash. Cover the baking pan with aluminum foil and bake in the oven on the second shelf for 1 hour. After an hour, take out of the oven and spoon the mix from the wells all over the squash and cover back up. Bake for 45 mins more.
3) Take out of the oven and allow the squash to cool uncovered for 15 mins. Once cooled, save the liquid and cut up the squash roughly to place in your blender or use a hand blender in a large bowl to blend the soup. Blend the squash until it is smooth.
4) Once the squash is pureed, add the liquid from the baking sheet, your heavy cream or half and half, salt, cinnamon, applesauce or cooked apples and your done!
Note: This soup freezes very well :)