Monday, February 28, 2011

Butternut Squash Soup



Ingredients:
Butternut Squash
Carrots
Ginger
Butter
Brown Sugar
Salt
Water
Milk or Cream

Directions:
Discard Skin and seeds from 1 medium to large Butternut Squash ~ Dice Butternut Squash and chop approximately 2 cups of Carrots ~ In a roasting pan add Butternut Squash, Carrots, 1 tbsp. of crushed Ginger, 3 tsp. of Butter, 1 tbsp. of Brown Sugar ~ Roast these ingredients for 35 minutes at 400° ~ Add 1/2 cup of Water to the roasting pan and put back in the oven for 15 more minutes ~ Remove from oven and put contents of roasting pan into a big soup pot ~ Add 2 cups of Milk or Cream and use hand emulsifier to blend Soup to a creamy consistency ~ Add Salt to taste (approximately 2 tsp.) ~ Simmer on low heat for 15 minutes and add more Milk or Cream for desired consistency ~ Sapore! 
Note: Soup can be topped off with any or all of the following ~ Grated Aged Cheddar, Sour Cream, Toasted Almond slivers or Toasted Walnuts

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