Butternut squash available whole year round in US and A. The peak season is around Fall to winter where we used this type of squash to cook for our Thanksgiving and Christmas dinner.During this season the price of butternut squash is relatively cheap. I roasted the squash before scoop out to blend until fine before cooked.Butternut squash is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor.
1 butternut squash,about 3-4 lbs
1 cup whole milk or half and half milk
1 liter chicken broth
salt to taste
ground pepper powder to taste
2 tbsp olive oil
1:Preheat oven to 425 F.Split butternut squash into half,rub with some salt ,ground pepper and olive oil. Roast butternut squash for 1 hour or until soft.Use a large scoop to remove the seeds away before scoop the flesh to blend.
2:Blend roasted butternut squash until fine.Heat chicken broth in medium stock pot at medium heat.Add in blended butternut squash and seasoning.When the soup is rolling boil,add in milk.Check the seasoning before dish out and serve warm.