Prep 30 mins
Cook 20 mins
This is delicious! Very easy too! I like to serve this at a luncheon. It makes a great impression. Prep and cook times are approximate. I got this recipe from a Bed & Breakfast.
- 2 lbs peeled and seeded butternut squash
- 5 cups chicken stock
- 1⁄2 cup brown sugar
- nutmeg, to taste
- cinnamon, to taste
- heavy whipping cream, if desired for top
- roasted seeds, if desired for topping
- Simmer the squash with the chicken stock until squash is very soft.
- Remove from heat and place into blender and on high speed whip in the 1/2 cup of brown sugar and the cinnamon and nutmeg.
- An optional third step would be to add heavy whipping cream and roast seeds at the end for garnish.
Love butternut squash and the nutmeg and cinnamon blended well to make this a very tasty soup. I like my soups thick and this one had a nice consistency but then I had added two leeks that needed to be used and - in view of what wicked cook had found - I used slightly less stock. I added 4 cups and 1/2 cup white wine. I reduced the sugar to 2 teaspoons. We enjoyed this with a generous dollop of creamy Greek yoghurt, one of my standard substitutions for cream. Thank you for sharing, keen5. Made for I recommend...
I found this a bit runny and not thick like many other squash soups I have seen.BUT I did not makethe full recipe so might of been short on the squash. Next time i think i will drain (saving the cooking liquid) mash the squash and add the amount of liquid needed to keep it thick. I did a taste test before adding the sugar and it was AWESOME ( and I hate squash but am trying foods I don't like LOL) then I added less then half the sugar and found it to sweet. So next time and there will be a next time will add maybe a tablespoon at a time. I like how it doesn't use cream so that keeps it calorie friendly LOL Will definitly make again just with some tweaking to suit us. Made for My 3 Chefs Nov 2008