Butternut Squash Soup

17 January 2013

Ingredients:
•3 butternut squash halved
•1 onion, chopped
•3 cups vegetable broth
•1 1/2 cups heavy whipping cream (I use SOYATOO)
•2 tablespoons butter
•salt and pepper
Directions:
Preheat oven to 325 degree. Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender.
Let Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.

Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.




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