|Asian Pear! :-)|
Ok I don't share recipes of my own very often but this is super easy and OH SO YUMMY!! :-)
Butternut Squash Soup
Makes 4-6 Servings
1 butternut squash
1/2 tsp nutmeg
1 Tbl cinnamon (optional)
2 Asian pears
4-6 cups vegetable broth (we use Trader Joe's brand)
salt & pepper to taste
Preheat oven to 350 degrees F.
1) Cut the butternut squash in half with a sharp knife and scoop out the seeds.
2) Place the butternut squash soft side down in a glass casserole dish with 1 inch of water in the base. (if I'm in a hurry, I'll cut the squash into smaller pieces than just the half because it takes a lot less cooking time!)
3) Cook in Oven for 30mins-1 hour (depending on the size of the squash) until the flesh of the squash is soft and can be EASILY "mashed" down with a spoon
4) Let the squash cool
5) While the squash cools, finely chop up 2 Asian Pears (leave the skin on) and put into a big soup pot with 4 cups vegetable broth
6) Scoop out the insides into a bowl and thoroughly puree the squash--if its cooked right this should be simple to do with a basic mixing spoon rather than a food processor or electric mixer--if its too hard the squash may need more baking time! (Sometimes I make this a 2 step process--I bake the squash one night, scoop out the insides into a ziploc bag once it has cooled and then make the soup in the next few day).
7) Add 1/2 tsp nutmeg (I usually add a bit more than this--I put the first 1/2 tsp in and then taste the soup after it gets going and since I like nutmeg, if I can't taste the nutmeg--I add more!)
8) Add 1 Tbl cinnamon (I sometimes add more than 1 Tbl--I like cinnamon!)
9) Bring the soup to a boil and then turn down to simmer for approximately 15-20 mins (alternatively you can cook the whole thing in a slow cooker!)
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