Uniworld River Cruises recently shared their recipe for Creamy Butternut Squash Soup.
- 1/2 pound butternut squash, split in half lengthwise and seeded
- 1 tablespoon butter
- 1/2 cup onion sliced thinly
- 3 garlic cloves sliced
- 2 cups chicken broth
- Salt to taste
- 1/2 teaspoon white pepper
- 3/4 cup heavy cream
- Fresh thyme leaves to garnish
Preheat oven to 400 °F. Spray a 13 x 9 x 2 inch glass baking dish with vegetable oil. Place butternut squash cut side down in prepared dish. Pierce with a knife several times. Bake for approximately 35 minutes. Remove from oven, scrape the butternut squash pulp into a bowl; discard the peel. In a large saucepan, melt butter over medium high heat. Sauté the onion and garlic stirring constantly for approximately 3 minutes. Add the chicken broth, roasted butternut squash pulp, salt and pepper. Bring to a boil then reduce heat and simmer for 30 minutes. Add 1/2 cup cream, transfer to a blender and puree until smooth. Return squash mixture to the saucepan stirring constantly over medium heat (do not boil) until heated through and serve. Garnish if desired by drawing initials of your guests on top.