Spiced Squash Soup
Category: Soups & Stews
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Serves/Makes: 6
Ready in: 1-2 hrs
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 butternut squash, halved and seeded
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 medium apple, peeled, cored and chopped
- 3 1/2 cups chicken broth
- salt and ground black pepper, to taste
- fresh chives, chopped
Heat oven to 425 degrees F. Combine butter, cinnamon, nutmeg and cardamom. Place squash, flesh side up, in a roasting pan. Prick flesh several times with a fork and brush with butter mixture (Pour excess into cavity). Cover pan with foil and bake for 50 minutes or until squash is tender. Scoop out flesh and reserve. In a soup pot, heat oil over medium heat. Add onion and apple. Saute for about 10 minutes or until soft. Stir in broth and squash. In a food processor or blender, puree soup in batches until smooth. Return soup to pot and add salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes. Garnish with chives.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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