Butternut Squash Soup by Michelle Bernstein
- 2 butternut or acorn squash, sliced in half (lengthwise; remove seeds)
- 1 cup dark brown sugar
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 yellow onion, peeled and chopped
- 2 cloves garlic
- 1/4 teaspoon cinnamon powder
- 1/8 teaspoon star anise
- 1/2 tablespoon fresh thyme
- 8 cups chicken stock
- 1 cup of heavy cream
- 1 ounce pine nuts or pepitas (toasted pumpkin seeds) for garnish
- Preheat your Oster® Toaster Oven to 400°.
- Place the squash flesh side up on a flat sheet pan or favorite baking pan.
- Top each half with 1/4 cup of brown sugar and 1/2 tablespoon of butter. Cover the squash completely with aluminum foil and bake for 1 1/2 hours or until very soft. (If using a microwave, cover with plastic wrap and cook on full power for 10-12 minutes)
- In a large saucepan or Oster® Electric Skillet heat the canola oil on medium-low. Cook the onions for about 7-8 minutes or until soft; add the garlic, spices and thyme. Cook for another 5 minutes. Add the chicken broth and cream, and cook for 30 minutes. Turn off the heat and wait for the butternut to finish cooking.
- When the butternut is ready, pull it out of the oven and remove the foil. Using a large slotted spoon, remove the squash from the pan and place onto a cool work surface. Very carefully (as the squash will be hot) use a spoon to scoop the meat away from the skin of the squash. Place the meat from one full squash into the Oster® In2itive® Blender. Using a ladle, pour half of the broth mixture into the blender as well. Puree until smooth. Repeat the procedure once again.
- Serve hot topped with toasted pine nuts or pepitas.