Ok, so I know that squash makes some people want to run and hide- eeww, vegetables! But for those who have never tried butternut squash, get ready for a taste bud breakthrough! Autumn is approaching and with it the colors of changing leaves and the flavors of Thanksgiving. Best of all, autumn brings that crisp chill to the air that reminds you of the childlike anticipation of snow, Christmas, and crackling fires. Soup weather is almost here so I decided to bring you a taste of a one of my new favorites! Pictures will be coming soon. In the meantime, check out the yummy ingredients and try it for yourself!
Ingredients:
2 Butternut Squash
2 1/2 c. Water
1 c. Butter
3/4 c. Heavy Cream
1/2 c. Minced Onion
1/2 c. Sugar
1 Tbsp. Cinnamon
1 tsp. Rosemary
1 tsp. Marjoram
1 tsp. Thyme
2 tsp. Poppyseed
2 tsp. Salt
Bake squash covered at 400ºF for approximately 90 minutes, or until soft inside.
Peel the squash and discard seeds. Scoop soft squash into a large mixing bowl and combine with all remaining ingredients. Blend well with mixer on medium high speed until texture is smooth. Pour into a large soup pot and boil, covered, over medium heat for approximately 15 minutes or until hot, stirring occasionally.
And Voila! Enjoy this yummy soup by itself or over cheese ravioli - Yum!
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