Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 1 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 cups finely chopped onion; 2 cloves garlic, minced; 4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes); 4 1/2 cups water; 1 cup well-flavored chicken or vegetable stock; 1/2 cup medium-dry sherry; Salt and freshly ground black pepper; 1/2 cup freshly grated Parmesan cheese

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Total: 1 hours, 15 minutes

Servings: 8

Cost: $3.00 /serving

Author : Florence Fabricant

butternut squash fall thanksgiving

Ingredients

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1 tablespoon extra-virgin olive oil1 1/2 cups finely chopped onion2 cloves garlic, minced4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)4 1/2 cups water1 cup well-flavored chicken or vegetable stock1/2 cup medium-dry sherrySalt and freshly ground black pepper1/2 cup freshly grated Parmesan cheese

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Instructions

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Step 1

Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.

Step 2

Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.

Step 3

Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

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