Heilich Pennsylfaanisch Reich

Butternut Squash Soup

Squash has been eaten in the Americas since prehistory, but the butternut squash itself (a winter squash) was developed in 1944.

Ingredients

  • 1 small butternut squash (halved lengthwise)
  • 2 carrots (chopped to 1" pieces)
  • 1 onion (quartered)
  • 1 bulb of garlic
  • 2 tsp olive oil
  • 2 tsp maple syrup (more optional later)
  • 5/2 cups chicken broth
  • 2/3 cup milk
  • 1/4 tsp ground cinnamon
  • 1 pinch ground nutmeg (optional)
  • 1 pinch ground cayenne (optional)
  • 1 pinch ground black pepper
  • 1 pinch salt

Instructions

  1. Heat oven to 400F.
  2. Add squash (face down), carrots, onion, and garlic to baking pans.
  3. Drizzle vegetables with oil and maple syrup, season with salt and pepper.
  4. Bake vegetables until squash and carrots are tender (30 minutes minimum).
  5. Transfer vegetables to large pot, and add broth, milk, cinnamon, nutmeg, cayenne.
  6. Stir to combine, head to medium heat and simmer on low head for 5-10 minutes.
  7. Blend ingredients with immersion blender, high speed blender, or a simple masher.
  8. Season to taste with salt, pepper, syrup, etc.