Rating: 4.5 stars
96 Ratings
  • 5 star values: 67
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0

A rich and creamy soup, great for cold winter nights.

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 35 mins
prep:
20 mins
Servings:
5
Yield:
4 -6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.

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  • In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

  • Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.

  • Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts

417 calories; protein 4.4g; carbohydrates 34g; fat 31.6g; cholesterol 110mg; sodium 344.5mg. Full Nutrition
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