Angie's Creamy Squash Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 7 |
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This is a blend of 3 squash soup recipes that I developed into my own. Hope you enjoy as much as I do. My family and friends keep asking for the recipe - so I thought I'd post it. Ingredients:
2 lbs butternut squash or 2 lbs buttercup squash, quartered |
1 medium onion, diced |
3 carrots, diced |
3 stalks celery, diced |
3 garlic cloves, diced (or 1/2 tsp garlic powder) |
2 medium potatoes, diced |
4 (284 ml) cans chicken broth or 4 (284 ml) cans vegetable broth |
1/2 teaspoon salt or 1/2 teaspoon seasoning salt |
1/2 teaspoon black pepper (to taste) |
1/4 teaspoon nutmeg (to taste) |
1/4 teaspoon cinnamon (to taste) |
2 -3 tablespoons margarine |
1/2-3/4 cup light cream |
1 tablespoon sour cream |
1/4 cup bourbon (whiskey) |
Directions:
1. Bake the squash in the oven with a little water on a cookie sheet until fork tender.
2. Let cool & scoop flesh from peel & mash.
3. In a saucepan (or pot big enough to make soup), sautee in margarine, the onions, celery, garlic, carrots & potatoes until soft.
4. Stir in the salt, pepper, cinnamon, and nutmeg.
5. Stir in the soup broth or stock.
6. Stir in the cooled, mashed squash & simmer for a few minutes to let the flavors mix.
7. Ladle the mixture (in small batches) into the blender and puree until smooth and creamy, then transfer to a big bowl. Repeat until all mixture from pot has been pureed.
8. Return the blended soup back into the pot and reheat slowly, and stir in the cream and bourbon (if desired.).
9. Once reheated, ladle into bowls and add a tablespoon of sour cream to garnish (or stir in is good, too).
10. Enjoy!
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