Elegant Butternut Squash Soup
- 2 butternut squash (about 2 lb. each)
- 2 qt. chicken broth
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 medium-sized onion, chopped
- 1/2 tsp. ground mace
- 1/2 tsp. ground ginger
- 1 Tbsp. light brown sugar
- salt and freshly ground black pepper to taste
- truffle oil (for garnish)
- about 1/3 c. freshly grated Parmesan cheese
- Halve the squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with the broth. Simmer, partially covered, until tender, 20 to 25 minutes. Transfer the squash to a bowl with a slotted spoon; reserve broth. Melt the butter in the oil in a nonstick skillet over very low heat. Add the onion and cook, stirring, until wilted, about 15 minutes. Sprinkle with the mace and ginger. Cook, stirring, for 1 minute more. Add the cooked onion mixture and the brown sugar to the squash and stir well. Season with salt and pepper.
butternut squash, chicken broth, unsalted butter, olive oil, onion, ground mace, ground ginger, light brown sugar, salt, truffle oil, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=112538 (may not work)