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Julee Rosso, Sheila Lukins

Baked Winter Squash Soup

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Preparation info

  • 12

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The magic of this soup comes from baking all your vegetables first to release a rich depth of flavor. This is a splendid purée.

Ingredients

  • 2 acorn squash (about 2 pounds each)
  • 2 butternut squash (about 2 pounds each)
  • 8 tablespoons (

Method

  1. Preheat the oven to 350°F.
  2. Cut the four squash in half lengthwise. Scoop out and discard the seeds.
  3. Place the squash halves, skin side down, in a shallow roasting pan. Place 1 tablespoon of the butter and 1</

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