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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A TYPICAL FALL SOUP READY FOR THE HEARTY APPETITE AND TAKES THE CHILL OUT'''COMFORTING ESPECIALLY WITH HOME BAKED FRESH BREAD. Ingredients:
butternut squash soup |
1 butternut squash, about 2 pounds |
2 tablespoons peanut oil |
1 cup chopped onion |
1 1/2 teaspoons chopped garlic |
1/2 cup thinly sliced carrot |
1/2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups chicken stock |
1/4 cup heavy cream |
Directions:
1. BUTTERNUT SQUASH SOUP
2. Cut the squash in half and scoop out the seeds.
3. Peel the squash and cut into 1 inch pieces.
4. In a large pot, heat oil over medium heat.
5. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.
6. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, and chicken stock.
7. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender.
8. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.
9. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.
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