See Also: Cooking Club · Soups
Butternut Squash Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Or use pumpkin puree, etc.
1 small onion, sliced
2 tablespoons unsalted butter
1/4 teaspoon allspice
2 cups butternut squash puree, or pumpkin puree
2 cups vegetable or chicken stock
1/2 teaspoon fine sea salt (depends on the stock)
1/4 teaspoon cayenne, as desired
Slice the onion thinly. Heat the butter in a heavy bottomed saute pan. Saute the onion slices, stirring often, over medium heat for about 10 minutes to caramelize them. Stir in the allspice and set aside. In saucepan heat the squash puree with the chicken stock, salt and cayenne. When boiling, reduce to simmer for a few minutes to blend flavors. Spoon into serving cup or bowls and garnish with the caramelized onions.
Recipe created 2015-11-04.
