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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Butternut Squash Soup

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 medium butternut squash
  • 2 medium onions, peeled and halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 cups chicken stock or vegetable stock
  • ¼ cup cream sherry
  • 1 tsp nutmeg

Method

  1. Preheat oven to 400 °F.
  2. Cut squash in half lengthwise and remove seeds.
  3. Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
  4. Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.
  5. Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
  6. Add remaining stock and cook until hot. Season to taste.