Butternut Squash Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 1-2 hrs
Ingredients:
1 butternut squash
5 tablespoons butter
1 medium onion, sliced thin
1/2 cup chicken broth
2 cups evaporated milk
2 teaspoons cinnamon
1 small red onion, very thinly sliced
3 teaspoons sugar
Directions:
Preheat the oven to 350 degrees F. Cut the butternut squash in half and scoop out the seeds. Place 2 tablespoons butter, the onion, and broth in a casserole dish. Place the squash halves over the onion mixture and roast, uncovered, until the squash is soft, about 45 minutes to 1 hour.
Puree the squash mixture in a blender or food processor and pour into a saucepan. Add the evaporated milk and cinnamon and simmer for 5 minutes. Saute, the red onion in 3 tablespoons butter in a skillet over medium heat for 5 to 6 minutes. Add the sugar and saute, until caramelized, about 4 to 5 minutes. Garnish each serving of soup with caramelized onions.
Recipe Location: https://www.cdkitchen.com/recipes/recs/367/Butternut_Squash_Soup170.shtml
Recipe ID: 29472
Nutrition:
per serving: 533 calories, 25g fat, 72g carbohydrates, 14g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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