Monday, December 3, 2012

Butternut Squash Soup

1 Butternut Squash
1 Quart Milk
8 oz. chicken stock
1/2 cup brown sugar
1 teaspoon cinnamon

Hack Squash length-wise, remove seeds and gunk.
Place face down on baking stone or cookie sheet.
Bake 350 for 40-45 minutes. Allow to cool.
Scrape baked squash into blender with some of the stock and/or milk.
Blend until smooth.
Pour into pot.
Once all squash has been pureed, stir all remaining ingredients into the pot.
Heat to boiling, then reduce heat to low and simmer for 20-30 minutes.

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