My Delightful Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Combing several recipes, I came up with this recipe which was our Thanksgiving soup this year. Great anytime though. Ingredients:
3 large acorn squash |
1 medium butternut squash |
2 tbs olive oil |
2 tbs butter |
1 lg onion |
2 shallots chopped |
1 bay leaf |
6 cups chicken broth ( or vege broth ) |
1 8 oz, boursin cheese with herbs |
1/2 cup heavy cream |
4 tbs honey or to taste |
salt and fresh grated black pepper to taste |
dash of grated nutmeg |
Directions:
1. Bake whole squash in a 350 F oven until flesh is easily pieced with a fork,about 1 to 1 1/2 hours or microwave each squash for about 20 minutes on high till tender.
2. Cool squash, cut in half, remove seeds and scoop out flesh.
3. Sauté the chopped onion and shallot in the butter and oil until wilted and pale golden.
4. Add the cooked squash, chicken broth and bay leaf and bring to
5. a boil and cover and simmer about 15 to 20 minutes.
6. Remove bay leaf.
7. Use a
8. stick blender or blend mixture in batches until smooth.
9. Stir in the Boursincheese to melt, then mix in the heavy cream, season to taste with salt and pepper and add a hint of sweetness with the honey and a dash of fresh grated nutmeg
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