Wednesday, February 9, 2011

Butternut Squash Soup

1 butternut squash
2T olive oil
4 C chicken broth
2 small apples, peeled and sliced
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
Cut the squash in half lengthwise. Scoop out the seeds and stringy pulp. Brush the olive oil over the top. Roast in a 400 degree oven for 20 minutes. Remove and slice, add to the crockpot along with all of the other ingredients. Cover and cook on high for about 4 hours. Carefully blend with an immersion blender. Serve.

I would not make this recipe again, it was to overpowering with the spices.

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