Great Autumn Dish - Butternut Squash Soup

Butternut Squash Soup is the perfect Autumn lunch or dinner starter. One of my favorite restaurants (now closed) used to serve this dish with crisp buttered toast. I thought I would absolutely hate it because I am not much of a squash soup fan. Now, it is one of my favorite soups. The orange color makes it a perfect soup for the Autumn season.

Butternut Squash Soup

2 Large Butternut Squash (seeded and quartered)
Butter Cooking Spray or Olive Oil
Salt
2 cups Chicken Stock or Broth
1 Teaspoon Cinnamon
½ Teaspoon White Pepper
1/8 Teaspoon Nutmeg
1 Pint Heavy Whipping Cream

Pre-heat oven to 400.

Put two teaspoons water in each baking pan. Place squash in pan, skin side down. Spray tops lightly with butter spray, or drizzle with a tablespoon or so of olive oil. Sprinkle with salt. Cover baking dishes and bake at 400 for 45 minutes. After baking, let cool to touch – or refrigerate overnight.

Once squash has cooled, remove peel and puree in blender until liquefied. If you need liquid to puree squash, use some of the chicken stock.

Put liquid pureed squash in large soup pan. Add 2 cups of chicken stock, 1 teaspoon cinnamon, ½ teaspoon white pepper, ½ teaspoon salt, 1/8 teaspoon nutmeg, and 1 pint of heavy whipping cream. Bring to good boil for a few minutes, stirring regularly so cream doesn’t burn.

(Season to your own sweetness. Ripe Butternut Squash is usually very sweet. If you would like soup a little sweeter, add 1 teaspoon honey and/or one teaspoon brown sugar until soup reaches your desired taste.)