Butternut Squash Soup
Prep Time: 20 min Cook Time: 1 hr 15 min Total Time: 1 hr 35 min Servings: 6
1/2 pound butternut squash, halved lengthwise, seeded
1 tablespoon butter
1/2 cup onion sliced thinly
3 garlic cloves sliced
2 cups chicken broth
Salt to taste
1/2 teaspoon white pepper
3/4 cup heavy cream, divided
Fresh Thyme leaves for garnish
Preheat oven to 400 degrees F.
Spray a 13x9x2 inch glass baking dish with vegetable oil. Place squash cut side down, pierce several times with a knife. Bake approximately 35 minutes. Remove from oven, scrape pulp into a bowl; discard the peel.
In a large saucepan melt butter over medium high heat, saute the onion and garlic stirring constantly for approximately 3 minutes. Add the broth, pulp, salt and pepper. Bring to a boil then reduce heat to a simmer for 30 minutes. Add 1/2 cup cream, transfer mixture to a blender and puree until smooth. Return mixture to the saucepan stirring constantly over medium heat (do not boil) until heated through and serve.
Garnish if desired by drawing initials of your guests on top the soup with the remaining cream; sprinkle with fresh thyme leaves and serve.
recommendation: Pinot Gris; Chardonnay