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Categories:Viewed: 10 - Published at: 10 months ago
Ingredients
- 2 medium butternut squash, peeled, seeds and fibers scooped out and cut into 1/2-inch cubes
- 6 c. chicken broth (homemade or low sodium canned)
- 1 Tbsp. rosemary, chopped
- 2 tsp. orange rind, grated
- 2 Tbsp. heavy cream (optional)
- 1 tsp. salt
- freshly ground pepper to taste
Method
- Preheat oven to 375°.
- Place squash on baking sheet and roast until tender, about 25 minutes.
- (I sprayed Pam on the baking sheet to prevent sticking.)
- Transfer baked squash to large pot and cook with chicken broth, rosemary and orange rind.
- Bring to a boil, then reduce heat and simmer 30 minutes.
- Place mixture in food processor and process until smooth.
- Stir in salt and pepper. Ladle into bowl and add a bit of cream, if desired, but delicious even without cream.
- Yield:
- 4 servings.
