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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âWhen I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup,â writes Delores Cavanah of Aurora Colorado. Ingredients:
1 small onion, finely chopped |
2 tablespoons chopped celery |
1-1/2 teaspoons olive oil |
2 teaspoons minced fresh parsley |
1 garlic clove, minced |
1/4 teaspoon ground cinnamon |
3 medium yukon gold potatoes, peeled and cubed |
1-1/2 cups chicken broth |
1 cup cooked cubed butternut squash |
1 carton (16 ounces) ready-to-serve creamy butternut squash soup |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped pecans, toasted |
1/4 cup heavy whipping cream |
Directions:
1. In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer.
2. In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through.
3. Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Yield: 4 cups.
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