Creamy Delicata Squash Soup

I'm not a fan of winter squash at all. However, we belong to a CSA (community supported agriculture), and we get a lot of winter squash at the end of the season, so I'm always looking for ways to cook it that my family and I will like. This soup is really good, and uses up a few of the squash. It calls for Delicata squash, but any kind of winter squash will work.

Delicata Creamy Squash Soup

 

INGREDIENTS

• 3 delicata squash, halved lengthwise and seeded
• 1 onion, chopped
• 3 cups vegetable broth
• 1 1/2 cups heavy whipping cream (you can substitute fat free evaporated milk to lower the fat)
• 2 tablespoons butter
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Puree the soup in a blender or food processor, or use an immersion blender. Season with salt and pepper to taste and serve.