Killingly Agriculture Commission

Creamy Butternut Squash Soup

2 tablespoons olive oil

1 ½ pounds peeled and seeded butternut squash (cut into 1 inch chunks)

(a tip: if you have difficulty peeling butternut, just boil it whole for 10-15 min., let it cool, and then peel it.)

1 onion diced

1 tablespoon butter

Pinch sugar

3 large garlic cloves sliced thickly

1 ½ teaspoons cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

1/8 teaspoon cayenne pepper

3 cups chicken broth (or veggie broth)

1 ½ cups half and half (or milk)

Salt and pepper to taste

 Heat oil over medium heat in large saucepan

Add butternut squash and onion; sauté stirring occasionally then frequently as squash starts to turn golden brown (7-8 mins.)

 Reduce heat to low; add butter, sugar and garlic.  Cook until all vegetables are caramel color (approx. 10 mins.)

 Add cinnamon, ginger, cloves, and cayenne pepper and continue to sauté approx. one more minute.

 Add broth and bring to a simmer over medium/high heat.  Reduce heat to low and simmer partially covered until squash is tender (10 mins.)

Use a blender or food processor to puree until smooth (30 seconds to 1 minute.)

Return to pan, add half-and-half until soup-like, but thick enough to enjoy a nice creamy texture.

*This recipe was slightly modified from one which originally appeared in “USA WEEKEND” on 10/24/2004