Butternut Squash Soup

Toasted pecans top this wonderful Butternut Squash soup.

  • Preparation Time:
  • Cooking Time:
  • Good for: 6-8

Ingredients

 

1 butternut squash
1/2 cup butter
1/2 onion
cinnamon
cardamom
salt
ginger
curry 
salt
pepper
1/4 cup apple juice
toasted pecans
Butternut Squash Soup

Technique

 

Slice one medium butternut squash in half lengthwise and cook in oven in 9x12 pan with 1 c. water, skin side up for approx 30 min. until partially cooked. Cut  skin off the squash and cut the flesh into cubes. Place squash in med saucepan with ½ cup butter, add 1/2 onion finely sliced, 1/2 tsp. cinnamon, 1/2 tsp. cardamom and 1/2 tsp. salt. (1/4 tsp Ginger and pinch of curry optional)  Sauté until squash is tender add ¼ to a ½ cup apple juice.  Salt and pepper to taste.  Add crushed toasted pecans on top before serving. 
 
Thanks to Suzzy Czarnecki for this recipe.