My family is very honest when it comes to recipe development.
If it's not good, they don't eat it and I don't publish it until I get it right.
After 12 years of practice, here's the best butternut squash soup ever!
Here's what you'll need:
1 butternut squash
2 large onions
4 tablespoons of butter
1 8.5 oz jar of sun dried tomatoes packed in oil
1 quart of chicken broth
½ teaspoons of red chile flakes
½ tsp salt
sour cream (optional)
Here's what to do:
Cut the squash lengthwise and lay the two halves cut-side down in a glass baking dish. Add ½ of water to the dish and bake in a 350° oven for 1 hour.
Chop the onions and with about twenty minute left on the cooking time for the squash, sauté the onions in the butter until they are translucent (10 minutes).
Add the tomatoes, broth and pepper flakes and bring to a boil.
Remove the pot from heat while you remove the squash from the oven. Scrape the soft flesh out and add to the soup pot.
Return the pot to heat and simmer for 30 minutes.
Puree soup in a Vita Mix and adjust seasoning.
Serve with a dollop of sour cream.