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Roasted Squash Soup




Source of Recipe


Ken


Recipe Introduction


This is a wonderful soup that the entire family will love. Can't get the kids to eat squash? I think they'll love this this version of squash!


List of Ingredients




1 Butternut Squash (2 1/2 Pounds)
1 Cup Chopped Onion
1 Tablespoon Minced Fresh Sage
Pinch Ground Allspice
2 Tablespoons Butter
4 Cups Chicken Broth
1 Small Tart Apple, Peeled And Chopped
1 1/2 Teaspoons Lemon Juice
Pepper To Taste
TOPPING:
1/3 Cup Sour Cream
1/2 Teaspoon Lemon Juice
1/4 Teaspoon Grated Lemon Peel

Recipe



Cut squash in half lengthwise, scoop out seeds. Place squash cut side down in a greased baking dish. Bake, uncovered, at 400 degrees for 50 to 60 minutes or until tender. When cool enough to handle, scoop out squash. Place squash in a bowl and mash; set aside. In a large saucepan, saute onion, sage and allspice in butter until tender. Add broth and apple; bring to a boil. Reduce heat; cover and simmer until apple is tender, about 8 minutes. Add reserved squash; simmer 5 minutes longer. Cool until lukewarm. Process in small batches in a blender or food processor until smooth; return to pan. Add the lemon juice and pepper; heat through. Combine topping ingredients; place a dollop on each serving. Yields 6 servings.