The weekend flew by way too fast and I’m struggling to regain my energy today! It was so much fun to have family in town and get to spend quality time with my aunt and cousin whom I see infrequently. And it’s always great to see my mom :) As I mentioned Friday, we spent Thursday night cooking a butternut squash soup and drinking wine. Here is the amazing recipe my lovely aunt crafted! Enjoy :)
Ingredients: (recipe serves about 6)
1 butternut squash
1 yellow onion chopped
1 32oz container chicken broth
1/2 cup cream
salt & pepper to taste
Preheat oven to 375. Cut butternut squash in half and lay facing down on a pan in 1 inch of water. Bake in oven for 45 minutes or until squash can be poked through. Test by using a fork. Take squash out of oven and let cool.
Meanwhile, in a large saucepan, sauté chopped onion in a little bit of olive oil. Once squash cools, use a spoon to scoop out seeds to throw away. Scoop the rest of the squash and toss in saucepan with onion.Continue to stir and add chicken broth. Pour in 1/2 cup cream. Mix together and squeeze 2 limes over soup. Add salt and pepper to taste.
Use a hand mixer to blend ingredients. And voilà ! Your soup is READY!
Serve while hot. ENJOY! :)