Yellow Squash Soup

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 3 -4 lbs acorn squash, cut in half and baked
• 1/2 cup olive oil (you can also use butter if preferred)
• 1 medium onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups chicken broth
• 1/3 cup maple syrup
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 3/4 cup whipping cream
• 1 tablespoon fresh cilantro, chopped
• 1 1/2 teaspoons fresh basil leaves, chopped
• 1 1/2 teaspoons fresh oregano, chopped

Recipe

• 1 scoop the baked squash from the skins; place half of the squash in a 5-cup blender container or food processor bowl.
• 2 cover; blend at high speed until pureed.
• 3 spoon into a medium bowl; set aside.
• 4 repeat with the remaining squash. you should have 3 to 4 cups pureed squash.
• 5 in a dutch oven, heat the olive oil until sizzling; add the onion and garlic.
• 6 cook over medium heat, stirring occasionally, until the onion is soft (5 to 7 minutes).
• 7 stir in the flour; continue cooking, stirring constantly, 4 minutes.
• 8 with a wire whisk, stir in the milk and chicken broth.
• 9 stir in the pureed squash, maple syrup, salt and red pepper.
• 10 gradually whisk in the whipping cream, cilantro, basil and oregano.
• 11 reduce the heat to low; continue cooking, stirring occasionally, 1 hour.