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Author Notes: Serving this Roasted Butternut Squash Soup in roasted squash bowls makes for a fun and fabulous presentation. —Sydne George
- 3 pounds butternut squash
- 2 tablespoons molasses
- 1 tablespoon vinegar
- 3 cups chicken stock
- 1 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/2 cup half and half
- 1 cup sugar
- 14 ounces package frozen pearl onions, thawed and patted dry
- 1 bunch sage sprigs, for garnish
- Preheat oven to 400 degrees.
- Cut squash in half, scoop out seeds and set on a baking sheet.
- Combine molasses and vinegar and brush over squash, being careful not to drip onto pan.
- Bake squash in preheated oven for 30-45 minutes, until tender.
- Let cool.
- Using an ice cream scoop, scoop roasted squash into blender.
- Add chicken stock, coriander and salt. Puree until smooth.
- Pour squash mixture into saucepan and add half and half, stirring to combine. Heat over medium heat.
- Garnish with fresh sage leaves and caramelized pearl onions.
- For Caramelized Onions: In a medium heavy saucepan, melt 1 cup sugar over medium high heat.
- Add enough pearl onions to cover the melted sugar (about 1 cup).
- Stir to coat and continue cooking until amber colored.
- Transfer caramelized onions to waxed paper to cool.
- This recipe was entered in the contest for Your Best Butternut Squash