Jody's Butternut Squash Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I received this recipe from my good friend Jody. She makes this all the time and is always requested to bring it to family gatherings. It is delicious, easy, and good for you! Ingredients:
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1/2 cup white onion, diced |
3/4 cup carrot, diced |
4 cups butternut squash, roasted (see step 1) |
3 cups vegetable stock |
salt & fresh ground pepper |
1 dash ground nutmeg, to taste |
1/2 cup heavy cream (optional) |
Directions:
1. Roast squash: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done.
2. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
3. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
4. In a blender or food processor, puree the soup mixture until smooth.
5. Return to the pot, and stir in the heavy cream. Heat through, but do not boil.
6. Serve warm with a dash of nutmeg.
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