Adapted from Cookbook:Butternut Squash Soup (Wikibooks) by Wikibooks contributors
Photo: "Butternut Squash Soup.jpg" by Visitor7, CC BY-SA 3.0
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butternut squashsouproasted squashoniongarlic
Ngā Kai
Serves 1
1 medium
butternut squash
2 medium
onions, peeled and halved
2 tbsp
olive oil
2 cloves
garlic, minced
4 cups
chicken stock or vegetable stock
¼ cup
cream sherry
1 tsp~
nutmeg
Tikanga
- Preheat oven to 400 °F.
- Cut squash in half lengthwise and remove seeds.
- Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
- Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.
- Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
- Add remaining stock and cook until hot. Season to taste.
