Recipe courtesy of Tyler Florence
Total:
1 hr 15 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 15 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 375 degrees F. Grease a 13 by 9 by 2-inch glass baking dish with vegetable oil. Place squash cut side up in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.

While the squash is cooking, use a handheld mixer with the chopping attachment to pulse the cookies until roughly chopped. Set aside.

In a large pot, bring the olive oil up to almost smoking. Quickly cook the sage leaves until crisp. Remove and reserve the sage, and saute the sliced onion. When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel. Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add additional stock to reach desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with crushed amaretti; garnish with sage leaves.

Pairs well with Chardonnay

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Curried Butternut Squash Soup

Recipe courtesy of Robin Miller

Butternut Squash Slaw

Recipe courtesy of Damaris Phillips

Butternut Squash Soup

Recipe courtesy of Jeffrey Waite

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking