Friday, October 21, 2011

Eryn's famous (ok, maybe not) Squash Soup

1 butternut squash - cut in half, scoop out and throw away the seeds. Place upside down on a cookie sheet with about 1/2 inch water and bake on 350 for 1 hour. Saute 1 large onion, 6 minced garlic cloves in 6 tablespoons butter. Once softened, add 3 Tablespoons flower. Then, add 1 quart broth (chicken or veggie), 1 pint whipping cream (I did mention that this isn't a low fat soup, right?), the squash "innards", 1 teaspoon mustard, 1/2 teaspoon nutmeg, 1 teaspoon (or more) salt, 1 Tablespoon apple cider vinegar. You can also add 2 cups of cheese, but some people prefer it without the cheese. Bring to soft boil and then EAT! Careful that you don't cook it on any higher heat than medium once you add the milk, as it will scorch. It is SO DELICIOUS!

Ingredients list, all told:
1 butternut squash
1 large onion
6 garlic cloves
6 Tablespoons butter
1 pint whipping cream
1 quart broth (chicken or veggie)
1/2 teaspoon nutmeg
1 teaspoon mustard
1 Tablespoon apple cider vinegar
2 cups cheese (optional)

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