Ingredients
ScaleNo serving count in the source — scale by factor
- medium butternut squash, medium1
- medium onions, medium, peeled and halved2
- olive oil2 tbsp
- garlic, minced2 clove
- chicken stock or vegetable stock, or vegetable stock4 cup
- cream sherry, cream sherry1/4 cup
- nutmeg1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat oven to 400 °F.
Cut squash in half lengthwise and remove seeds.
Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.
Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
Add remaining stock and cook until hot. Season to taste.