1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
2 tb butter
1 medium onion, chopped (about 1 cup)
1 cup sliced mushrooms
1/2 cup sliced celery
2 cloves garlic, sliced
1 tablespoon freshly grated ginger
2 cups chicken broth
2 cups heavy cream or enough for desired consistency
1 stick unsalted butter, room temp
Salt and pepper to taste
Sour cream for garnish if desired
Cut squash in half lengthwise, and scoop out the seeds.
Arrange the halves cut side down in roasting pan that has been
sprayed with nonstick vegetable oil spray. Bake squash in the
oven for 40-45 minutes or until very tender. Set aside to
cool. When the squash is completely cool, scoop the flesh from
the skin. While the squash is baking, cook the onion, mushrooms,
celery, garlic and the ginger in the 2 tb butter in a saucepan,
over moderately low heat, for 5 minutes or until the veggies are
softened, Add the broth and simmer the mixture for 10 minutes,
covered. Add the squash pulp to the sauce pan. Transfer the
mixture to a blender or food processor, in batches, and puree
until smooth. Add enough cream to achieve the desired consistency,
and salt and pepper to taste. Return the soup to the sauce pan
and cook over moderate heat until it is hot. Add the butter,
sirring to melt. Garnish each portion with a heaping teaspoon
of sour cream if desired.
Nonstick vegetable oil spray
2 tb butter
1 medium onion, chopped (about 1 cup)
1 cup sliced mushrooms
1/2 cup sliced celery
2 cloves garlic, sliced
1 tablespoon freshly grated ginger
2 cups chicken broth
2 cups heavy cream or enough for desired consistency
1 stick unsalted butter, room temp
Salt and pepper to taste
Sour cream for garnish if desired
Cut squash in half lengthwise, and scoop out the seeds.
Arrange the halves cut side down in roasting pan that has been
sprayed with nonstick vegetable oil spray. Bake squash in the
oven for 40-45 minutes or until very tender. Set aside to
cool. When the squash is completely cool, scoop the flesh from
the skin. While the squash is baking, cook the onion, mushrooms,
celery, garlic and the ginger in the 2 tb butter in a saucepan,
over moderately low heat, for 5 minutes or until the veggies are
softened, Add the broth and simmer the mixture for 10 minutes,
covered. Add the squash pulp to the sauce pan. Transfer the
mixture to a blender or food processor, in batches, and puree
until smooth. Add enough cream to achieve the desired consistency,
and salt and pepper to taste. Return the soup to the sauce pan
and cook over moderate heat until it is hot. Add the butter,
sirring to melt. Garnish each portion with a heaping teaspoon
of sour cream if desired.
