Categories: Fall recipes

Ingredients

• 2 medium butternut squash
• 2 cups onion, chopped
• 2 garlic cloves, chopped
• 1 Tbsp fresh ginger, grated
• 5 Tbsp butter, unsalted
• 6 cups chicken broth
• 2 Tbsp Vegetable oil
• Salt and Pepper to taste

Directions

1. Cut squash in half lengthwise and scoop out seeds( I soften the squash in the micro for 5 min first to make it easier to cut).

2. Place squash halves cut side down on a pan lightly coated with the vegetable oil.

3. Bake for 45 minutes in a 350 degree oven.

4. Heat butter in a saucepan and saute onion, garlic and ginger over low medium heat until onion is cooked.

5. Add broth, cover and simmer for 10 minutes.

6. When squash is cooled, scoop flesh from skin and add to saucepan.

7. In batches, puree mixture in a blender. Return pureed mixture to the emptied saucepan and cook through.

8. Salt and pepper to taste.

9. Garnish with seasoned croutons and a dollop of sour cream.

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