The Best Butternut Squash Soup

Recipe and photos courtesy of: http://wannabite.com

Click here to visit wannabite.com

Serves: 8-10

Ingredients

• 2 large roasted butternut squashes
• 1 pint of half and half
• ¾ stick of butter (browned)
• 2 tbsp of oil
• Salt and pepper to taste
• 2½ cups of chicken stock
• Creme fraiche to garnish

Instructions

1. Cut the squash in half
2. Lightly coat it with oil, salt and pepper
3. Roast the squash for an hour or until tender
4. Scoop out the squash, put it into a blender or food processor add the half and half and the chicken stock.
5. Blend well and then place into a pot on medium heat.
6. Add browned butter (simply brown butter in a small pan) oil, salt and pepper and stir and cook on low for a few minutes.
7. Garnish with creme fraiche.

My Results:

 1. Cutting the squash and pulling the seeds out, not the easiest.
 2. I have NEVER roasted a squash before.  I found varying ways to do this on the web.  I decided to roast in a 400 degree oven for an hour.  One hour was not quite long enough.  Scooping out the hot squash, well I burned four of my fingers.  This was a very messy job, and the most time consuming part of the recipe.
3. I just threw all the ingredients into a stock pot, saving the squash for the end, and used my Cuisinart immersion blender to puree everything.
4. I discovered, I don't care for butternut squash. It's a texture thing I think. My husband, and neighbor, on the other hand, loved it!

After roasting.

Using my immersion blender.

The finished product!  Not quite as pretty as the original blog photos...