This is how I cooked the butternut: washed the skin, made a few airways by stabbing it with a knife, placed it in a glass dish and baked it at 400 degrees F for about an hour. Once it cooled, I cut it, removed the seeds and skinned it.
Creamy Squash Soup
- 2 cups cooked squash
- 1/2 cup chopped onions
- 1 tablespoon chopped garlic
- 2 cups chicken broth/stock
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup cream
- croutons, for garnish
Saute the onion and garlic in a a little olive oil until golden brown.
In a soup pot, combine pumpkin, sauteed onions, broth, salt and butter. Simmer over medium heat for 5-10 minutes allowing flavors to blend.
Allow to cool down for 10 minutes before throwing it all in the blender/food processor. Add cream and blend until smooth. If you don't like the thickness, slowly add chicken broth, a little at a time until desired result.
Pour into bowls. I drizzled cream and croutons for the garnish. My hubby added cracked black pepper.