Sharp Knife
Basic peeler
Cutting board
oh and your ingredients....
Ingredients
1 butternut squash, peeled and cubed
1 onion, chopped
1 T butter
2 cups chicken broth
1/2 t Cinnamon
1/4 nutmeg
Salt and pepper to taste
Directions
Preheat oven to 425. Roast cubed squash for 35 minutes or until soft. Soften onion in a medium saucepan with butter. add chicken broth and squash. Pour into a blender or use immersion blender to puree. Add spices.
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2 comments:
I love this kind of soup, just hate the peeling, but it is so worth it.
I hate peeling too... so that's why I roast my squash in 2 pieces. It's really easy - just cut the squash lengthwise, scoop out the seeds, place face-down in a pan with about 1/2 inch of water (I like using a 9x13 aluminum cake pan I have that has a cover... great for braising too!) & roast at 400 degrees -or whatever the recipe calls for- until tender. If left uncovered, turned over w/out the water, I think they're more flavorful (but crispier, which is bad for soup). Just scoop out the flesh when they're done. SOOOOOO easy. I totally wouldn't bother peeling & chopping if it's just going to be pureed anyway. -Kelly
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