Sugar Baby Squash Soup
Katherine Barreira
From Every Day with Rachael Ray
October 2008
SERVES 4
Prep Time: 10 min
Cook Time: 30 min
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, chopped
3 pounds butternut squash—peeled, seeded and cut into 1-inch chunks
2 cups vegetable broth
Salt and pepper
1/2 cup Sugar Babies candies
1 cup buttermilk
1. In a large saucepot, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion is just beginning to brown, about 10 minutes. Stir in the squash, vegetable broth, 1 teaspoon salt and the Sugar Babies candies. Bring to a boil, cover and simmer until the squash is tender, about 15 minutes. Let cool slightly.
2. Using a food processor, and working in batches, puree the soup. Return the pureed soup to the pot, stir in the buttermilk and cook over low heat until heated through, about 5 minutes.
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