|Browse - Search||Log in|
|Recipe name||Butternut Squash Soup|
|Main ingredient||Butternut Squash|
|Number of servings||6|
|Time required||1 hour|
|Ingredients||2 tbsp butter or soft margarine|
1 onion, coarsely chopped
1 carrot, diced
1 stalk celery, diced
1 clove garlic, minced
5 cups (about one good sized) butternut squash, halved, peeled, seeded and chopped into 1-inch (2.5 cm) pieces
4 cups (1 L) Chicken Broth
1 large potato, diced
salt and black pepper
|Directions||In a large soup pot over medium heat, melt butter. Add onion, carrot, celery and garlic and sauté until the vegetables are soft, about 8-10 minutes.|
Add butternut squash, Broth and potato. (It's actually easier to peel the squash with a potato peeler). Bring to a boil and then let simmer until the squash is tender, about 25 minutes. Let mixture cool slightly.
Purée soup in batches in blender or food processor. Pour back into the soup pot. Season to taste with with salt and pepper.
|Notes||For a slightly more decadent soup, top with a dollop of whipped cream or swirl in some sour cream or creme fraiche.|
This recipe has no votes -
Export this recipe into file format:
Powered by Foodie!
Released under GNU GPL