Thursday, January 12, 2012

Butternut Squash Soup

So late posting this!

2 onions chopped
oil or butter for sauteing
1 butternut squash
4 cups broth
1/2 cup skim milk
salt and pepper
dash nutmeg
dash cloves
dash cinnamon

Quarter the squash and de-gut. Spray baking sheet. Place squash face down and cook 20 minutes at 425.
Saute onions. Peel squash (I hate this part because I don't have the patience to wait for it to cool and I always burn my fingers!) Add squash and onions and broth in a big pot. Add spices. Cook 10 minutes. Puree in blender (it usually takes a few batches). I always get a big bowl out too so I can pour the soup into it until the big pot is empty.