This hearty soup is always a hit at our parties! Serve this savory soup on a cold winter night and warm your guests right on up! This recipe is one of our favorites, because butternut squash soup is so versatile. It can be served at a slightly more formal dinner party or it can be a completely casual component of your tailgate party! no matter how or where you decide to serve this soup, your guests will be delighted!
3 medium to large butternut squashes
6 to 8 cups vegetable or chicken stock
1 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
a bit of olive oil
Cut the squash in half and seed. Sprinkle with a little salt and pepper and rub with olive oil.
Place with the cut side down on a sheet pan and bake at 35o degrees for 25 to 45 minutes till tender and soft.
Slightly cool, and scoop out into a non-reactive bowl or pot. Put the brown sugar, cinnamon and nutmeg in the squash.
With a small hand-held mixer placed in the pot or bowl turn the mixer on and slowly add the stock it works best if the stock is warm and then just pour it into the soup till desired consistency.
Season with salt and pepper. If you like you can add cream, but we prefer the natural flavors of the sweet squash.