You may also like
Categories:
butter onion garlic butternut squash heavy cream fresh ginger chicken broth cinnamon salt pepper sour cream
Viewed: 61 - Published at: 6 years agoIngredients
- 1/4 cup butter
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 large butternut squash (at least 2 1/2 lbs)
- 1/4 - 1/2 cup heavy cream or 1/4-1/2 cup half-and-half
- 1 tablespoon fresh ginger, minced
- 5 cups chicken broth
- 1 -2 pinch cinnamon
- salt
- pepper
- sour cream, to garnish
Method
- Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
- In the mean time, sautee the onion, ginger, and garlic in butter until soft.
- Add the broth, simmer for ten minutes.
- Add pulp from the butternut squash (that you've scooped out).
- Puree in a food processor or blender (or I use a mixing wand right in the pot).
- Return to pan.
- Add cream, salt, pepper, and a pinch or 2 of cinnamon.
- Simmer until heated through.
