Busters Recipes

Roasted Squash Soup
Makes 8 Servings
We use butternut squash for this soup recipe, but any other winter squash
will do. However, if you choose a less fleshy squash, such as acorn, you
will need to roast about 1 1/2 pounds to get the same amount of puree (about
2 cups). If you plan ahead and roast the squash while something else is in
the oven, this soup can be assembled quickly. You may prepare the soup
through Step 3 up to 1 day ahead of time.
1 large butternut squash, halved, seeds removed, or a 1 1/2 pound piece of a
Hubbard or other large winter squash
1 1/2 cups water
2 tablespoon butter or olive oil
1 large sweet onion, chopped
1 tablespoon all-purpose flour
1/2 -3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 cups milk
Preheat oven to 375 degrees F. Place squash, cut sides down, in shallow
roasting pan. Add water; cover tightly with aluminum foil.
Roast squash 50 to 60 minutes or until tender. Transfer squash, cut side up,
to platter to cool. Measure liquid remaining in pan and add water or discard
liquid, if necessary, to make 1-1/2 cups.
Remove and discard peel from squash. Coarsely chop squash and place in
blender or food processor with reserved 1 cup cooking liquid. Puree until
smooth.
In a 4-quart Dutch oven or heavy saucepan, heat butter. Add onion and sauté
until just starting to brown. Stir in flour, salt, ginger and pepper.
Gradually add milk, stirring constantly to prevent lumps. When all milk has
been added and mixture has thickened slightly, stir in squash. Simmer 5
minutes and serve.

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