Mom's Butternut Squash Soup
It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
butternut squash
peeled and chopped into medium dice |
|
| 2 | tablespoons |
sugar
|
|
| 5 | tablespoons |
butter
|
|
| 1 | small |
onions
chopped |
|
| 1 | quart |
water
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 2 | ounces |
heavy whipping cream
|
|
| 1 | x |
salt and white pepper
to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
butternut squash
peeled and chopped into medium dice |
|
| 3E+1 | ml |
sugar
|
|
| 75 | ml |
butter
|
|
| 1 | small |
onions
chopped |
|
| 0.9 | l |
water
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 57.8 | ml/g |
heavy whipping cream
|
|
| 1 | x |
salt and white pepper
to taste |
* |
Directions
In a soup pot sweat the squash, sugar, and some salt in the butter, covered, for three minutes.
Remember sweating, as opposed to sautéing, means low heat.
We do not want to brown the butter or the squash, just soften it.
Add onion and sweat ten minutes more.
Add water and the cinnamon stick and simmer, covered, for thirty minutes.
Remove cinnamon and purée soup in a blender for at least one minute.
Then pass through a fine mesh chinois or strainer. Finish with cream, salt and white pepper to taste.
A final option is to sprinkle some nutmeg on it just before service.
