Butternut Squash Soup

My mom and I have an argument about whether or not this is a meal on its own. She says it is I say it is not. You decide. Goes well with toasted baguettes and a bitter spring mix salad with a mild vinaigrette.

  • 1 medium butternut squash (seeds removed)
  • 1 quart half and half or evaporated milk
  • Add 1 diced onion
  • 1 teaspoon paprika
  • ½ teaspoon nutmeg
  • 1 teaspoon salt to taste.
  1. Rub squash with olive oil and sprinkle with salt. Place on baking sheet flesh side up on lowest rack of oven. Roast for 1 hour at 400 degrees test for tenderness. Using a kitchen towel put hot squash in hand and remove flesh into 8 quart stock pot or crock pot. Add 1 quart half and half puree using hand blender. (Or mix in blender). Add remaining ingredients. Simmer on med low 1-2 hours or low in crock pot for several hours. Can be thinned with milk if it gets too thick. Be careful not to scorch this, stir occasionally.

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