Busters Recipes

Roasted Squash Soup
Makes 6 Servings
1 medium butternut squash or a 1 1/4 pound piece of a Hubbard or other large
winter squash
1 cup water
1 tablespoon butter or olive oil
1 large sweet onion, chopped
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups milk

1) Preheat oven to 375 degrees. Rinse and dry squash. Split and remove
seeds. Invert in a shallow roasting pan. Add water; cover tightly with
aluminum foil.
2) 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 cup.
3) 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. (This much can be done and refrigerated up to a day ahead of
preparing soup.)
4) 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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