Tim's Butternut Squash Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This comes from the Chronic Fatigue Syndrome Cookbook by Mary Hale and Chris Miller. I have not tried it, but am putting it here for safe-keeping. Ingredients:
2 tablespoons butter |
2 tablespoons vegetable oil |
2 cups onions, chopped |
1/2 cup water |
6 cups chicken broth |
3 1/2 lbs butternut squash, peeled, halved, and seeded, then cut into 1/2inch cubes |
Directions:
1. Heat butter and oil in a large skillet.
2. Add onion and cook at low heat until soft, about 8 minutes.
3. Add squash and 1/2 cup water.
4. Cook covered over med-low heat for 30 minutes or until squash is tender.
5. Add chicken broth and simmer for 15 minutes.
6. Process soup in a blender or food processor by batches.
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