Sizzling With 6: Butternut Squash Soup

Recipe Name: Butternut Squash Soup

Roasted Squash            
Butternut Squash        2    Cups
Butter                          2    TB
Salt & Pepper             To Taste

Vegetable oil          2    TB
Onion, diced           1/2    Cup
Celery, diced          1    Cup
Carrot, diced           1/4    Cup
Cinnamon               1    Tsp
Chicken Stock        1    Qt
1/2 & 1/2                1/2    Cup
Salt & Pepper         1    Tsp


Heat oven to 375 degrees. Heat butter in an ovenproof saute pan, add diced squash and saute until the squash starts to brown. Place in the oven and roast for 15 minutes. Remove from oven, mash, and reserve.

Heat oil in large pot, add celery, carrots, and onion. Let cook until onions become translucent. Season with salt, pepper, and cinnamon. Add stock and bring to a boil for several minutes. Stir in squash and bring to a boil for several minutes. Puree soup until smooth using a blender or submersion blender. Dish into a bowl and put a dollop if creme fraishe on top.

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