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Categories:
butternut squash chicken broth unsalted butter olive oil onion ground mace ground ginger light brown sugar salt truffle oil Parmesan cheese
Viewed: 58 - Published at: 6 years agoIngredients
- 2 butternut squash (about 2 lb. each)
- 2 qt. chicken broth
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 medium-sized onion, chopped
- 1/2 tsp. ground mace
- 1/2 tsp. ground ginger
- 1 Tbsp. light brown sugar
- salt and freshly ground black pepper to taste
- truffle oil (for garnish)
- about 1/3 c. freshly grated Parmesan cheese
Method
- Halve the squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with the broth. Simmer, partially covered, until tender, 20 to 25 minutes. Transfer the squash to a bowl with a slotted spoon; reserve broth. Melt the butter in the oil in a nonstick skillet over very low heat. Add the onion and cook, stirring, until wilted, about 15 minutes. Sprinkle with the mace and ginger. Cook, stirring, for 1 minute more. Add the cooked onion mixture and the brown sugar to the squash and stir well. Season with salt and pepper.
