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Butternut Squash Soup




Source of Recipe


from link below


Recipe Link: http://www.oster.com/recipedetail.asp?id=307

List of Ingredients




Butternut Squash Soup

2 butternut or acorn squash, sliced in half (lengthwise; remove seeds)
1 cup dark brown sugar
2 tablespoons butter
1 tablespoon canola oil
1 yellow onion, peeled and chopped
2 cloves garlic
1/4 teaspoon cinnamon powder
1/8 teaspoon star anise
1/2 tablespoon fresh thyme
8 cups chicken stock
1 cup of heavy cream
1 ounce pine nuts or pepitas (toasted pumpkin seeds) for garnish

Cooking Instructions:
Preheat your Oster® Toaster Oven to 400 degrees.

Place the squash flesh side up on a flat sheet pan or favorite baking pan.

Top each half with 1/4 cup of brown sugar and 1/2 tablespoon of butter.
Cover the squash completely with aluminum foil and bake for 1 1/2 hours or
until very soft. (If using a microwave, cover with plastic wrap and cook on
full power for 10-12 minutes)

Meanwhile:

In a large saucepan or Oster® Electric Skillet heat the canola oil on
medium-low. Cook the onions for about 7-8 minutes or until soft; add the
garlic, spices and thyme. Cook for another 5 minutes. Add the chicken broth
and cream, and cook for 30 minutes. Turn off the heat and wait for the
butternut to finish cooking.

When the butternut is ready, pull it out of the oven and remove the foil.
Using a large slotted spoon, remove the squash from the pan and place onto a
cool work surface. Very carefully (as the squash will be hot) use a spoon to
scoop the meat away from the skin of the squash. Place the meat from one
full squash into the Oster® In2itive® Blender. Using a ladle, pour half of
the broth mixture into the blender as well. Puree until smooth. Repeat the
procedure once again.

Serve hot topped with toasted pine nuts or pepitas.




Recipe