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Roasted Squash Soup

October 2011
Roasted Squash Soup

by 2 people

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Makes: 6 servings

  • 2 onions, quartered
  • 1 pound cubed butternut squash
  • 2 serrano chiles, halved and seeded
  • 1/4 cup EVOO
  • Salt and pepper
  • 1 quart chicken broth
  • 2 tablespoons light brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 cup heavy cream
  1. On a baking sheet, toss onions, squash, serranos, EVOO, salt and pepper; roast at 450 degrees for 20 minutes. Warm broth in saucepan over medium heat; add vegetables, brown sugar and cinnamon; puree. Stir in cream.