Roasted Squash Soup
October 2011
2 people tried this recipe.
6 servings
Ingredients
- 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
Directions
- 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.