I stole this recipe from the internet, but it’s pretty simple so I don’t feel bad. 🙂

– 1 medium/large Butternut squash
– 1 tetra pack chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– nutmeg, cinnamon, salt & pepper
– olive oil

Wash, dry and cut the butternut squash in half (this is easiest if you score the skin and pop it in the microwave for a few minutes to soften it a bit).

Roast the butternut squash cut side down on a sprayed baking sheet in the oven for about 45 minutes at around 375-400 degrees. Flip it over to give the flesh a poke with a fork…if it feels fairly tender then it’s close enough to done. Remove from oven and let cool enough to handle.

Scoop out the prepared squash. (I got about 4 cups out of mine.)

In a large saucepan, saute the onion in olive oil until tender. Add squash and saute a few more mintues. Then add chicken stock, nutmeg, cinnamon, salt and pepper to taste. Bring to light boil and cook for 20 minutes or until squash is tender. If it starts to get too thick, thin it with a bit of water.

Remove from heat, let stand about 10 minutes.

Puree squash mixture in a blender in small batches until smooth and then return to saucepan. Reheat and serve.

Can be topped with light sour cream or yogurt. Sprinkle with parsley if you wanna be pretty.

(Note: I added flax meal to mine and you can barely notice it…works pretty good if you are looking for somewhere to sneak in that flax.)

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