Hearty and Quick Butternut Squash Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Creamy, thick, hearty and delicious. I was skeptical about whether my family would like this, but I needed a hearty meal in a hurry and we had an unexpected guest. I had left over roasted butternut squash and had just read some squash soup recipes in a magazine. All of their recipes sounded too sweet for my taste, and I didn't have a lot of the ingredients, so I made up my own. Everyone, even my meat-and-potatoes husband loved it. I knew it was a hit when my son suggested that maybe I should write this one down! Ingredients:
1 medium butternut squash, cut in half, seeded, brushed with butter, and roasted until tender |
1 (32 ounce) box chicken broth |
1 large garlic clove, minced |
1/2 teaspoon onion salt |
1/2 teaspoon fresh ground pepper |
1/4 cup butter |
fresh thyme |
half-and-half, as needed |
water, as needed |
1 cup cooked quinoa (optional) |
thyme, stems with leaves |
Directions:
1. Roasted Butternut Squash:.
2. Cut in half length-wish and scoop out seeds. Brush with butter or olive oil. Microwave for about 15 minutes, checking occasionally. When tender, place in a 350 degree oven for another 10-15 minutes to improve color and flavor. Cool.
3. Soup:.
4. Heat chicken broth in a large sauce pan. While it is heating, peel the rind off of the cooked butternut squash and discard. Add the squash to the broth and continue heating. Add the garlic, onion salt, pepper, and butter. Blend with a hand blender until smooth. If it gets too thick add water to desired consistency. Add thyme leaves. To stretch the recipe, add half and half. Ladle into bowls and a lay a thyme stem on top.
5. Quinoa:.
6. Cook according to package directions using chicken broth instead of water and adding a tablespoon of butter or olive oil. Serve on the side or add to the soup at the table.
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