It’s probably been 6 or 7 years, maybe longer since we shared with our viewers the Hogan family’s Butternut Squash Soup recipe. I am floored by the number of requests I get for a copy of the recipe. Here it is, enjoy.
BUTTERNUT SQUASH SOUP – HOGAN’S WFSB-TV 3
(modified from Better Homes and Garden’s : Heritage of America Cookbook)
2- medium acorn squash ( about 3 pounds)
2-4 tablespoons maple syrup
4 teaspoons butter
1 head garlic ( separate and peel cloves)
1 carrot (or more) 1-inch pieces
1 onion (cut in wedges)
4 cups chicken brother
1 cup whipping cream
fresh basil or parsley for topping
Cut each squash in half lengthwise. Scoop out and discard seeds. Place squash halves, cut side up, in a shallow roasting pan. Place one-fourth of the maple syrup and 1 teaspoon butter in the cavity of each squash half. Arrange garlic, carrot, and onion around squash. Pour 2 cups of the chicken broth in pan; cover tightly with aluminum foil. Bake in a 350* over for 2 hours
(you’ll love the aroma).
Remove pan from oven; let vegetables cool. Scoop pulp from squash shells and stir into vegetable mixture.
Place half of the squash mixture in a blender container or food processor bowl. Cover and blend or process till smooth. Repeat with the remaining squash mixture. Transfer the entire squash mixture to a large saucepan; stir in the remaining 2 cups of chicken broth. Heat and stir until the mixture boils. Season to taste with salt and pepper. Slowly stir in the cup of cream. Garnish with basil or parsley.
ENJOY!
