lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Tuesday, October 20, 2009

Butternut Squash Soup

I have made this countless times and everytime it is too thick, no matter how much I increase the chicken broth. Anyone have any ideas? Maybe the butternut squash I am using is too big. The taste of it is fantastic, so I don't want to lose any of the rich flavors.

Miss F loved it, she at almost a whole cup of it. C said that I could save the rest of his for Miss F, he was not a fan.

Butternut Squash Soup

1 butternut squash
1 medium white onion, finely diced
1 Tbsp butter
1/2 cup milk or cream
3 cups chicken broth
2 Tbsp brown sugar
dash of nutmeg
salt to taste

Cut squash lengthwise, remove seeds. Place on a roasting pan (sprayed with nonstick cooking spray) cut sides down in 375-degree oven for 45min to 1 hour (flesh should be soft when poked with a fork). Let cool completely. Sauté diced onion in saucepan with butter for 5 min or until onions are clear. Add chicken broth to onions and simmer for 5 min. Scoop squash into broth and cook on medium for 20 min. Depending on blender/food processor size, you may need to do two batches: pour saucepan ingredients into blender and puree. Add milk or cream and puree until smooth. Pour pureed soup back into saucepan and reheat. Add brown sugar and nutmeg, stir well. Salt to taste. Recipe yields 4 large servings
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