3 lb butternut or acorn squash
1 stick butter
1 1/2 large sweet onions, finely chopped
1/4 cup flour
1 1/2 cups milk
3-4 cups chicken broth
1/2 tsp cayenne pepper
1 tsp salt
3/4 cup heavy cream
1/3 cup maple syrup
*Halve squash and scoop out seeds. Roast in a shallow pan with water at 350 degrees until soft, about 45 minutes. Let cool, peel and puree. Melt butter in stockpot and saute onions until translucent. Sprinkle flour over onions, raise heat to medium and cooks, stirring constantly for about 2 minutes. Slowly stir in milk and broth. Add salt and cayenne. Add pureed squash. Stir in maple syrup and cream and simmer several more minutes.
1 stick butter
1 1/2 large sweet onions, finely chopped
1/4 cup flour
1 1/2 cups milk
3-4 cups chicken broth
1/2 tsp cayenne pepper
1 tsp salt
3/4 cup heavy cream
1/3 cup maple syrup
*Halve squash and scoop out seeds. Roast in a shallow pan with water at 350 degrees until soft, about 45 minutes. Let cool, peel and puree. Melt butter in stockpot and saute onions until translucent. Sprinkle flour over onions, raise heat to medium and cooks, stirring constantly for about 2 minutes. Slowly stir in milk and broth. Add salt and cayenne. Add pureed squash. Stir in maple syrup and cream and simmer several more minutes.
2 comments:
Yummy? What did you serve with it?
I served it with grilled cheese sandwiches. I got the recipe from a soup presentation at my library and the chef said you can top it with toasted pecans or creme fraiche.
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