Ultimate Butternut Squash Soup! |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is very slightly adapted from . It comes out very rich and creamy!! It's been pretty foolproof for me, too. My mother likes hers with a bit of (real) maple syrup on top. This is how we like it-spice as you like! Ingredients:
1 butternut squash, peeled, seeded, cubed |
1 medium potato, peeled and chopped |
1 medium sweet potato, peeled and chopped |
1 stalk celery, chopped |
1 carrot, chopped |
1 small yellow onion, chopped |
1 (32 ounce) container chicken broth |
2 tablespoons butter |
2 tablespoons cream cheese (omit for fewer calories!) |
1 -2 tablespoon brown sugar |
1/4 teaspoon cayenne pepper |
1/4 teaspoon nutmeg |
salt and pepper |
Directions:
1. Lightly brown veggies in butter (melted)
2. Add chicken broth to (at least) cover the veggies.
3. Bring pot to a boil.
4. Lower heat, cover, simmer 40 minute.
5. Stir in cream cheese, brown sugar.
6. This is where I taste, and add salt, pepper, cayenne, and nutmeg.
7. Pour into food processor or blender (in batches) and blend until it reaches the consistency you prefer!
8. (note: I blend one batch smooth, and keep one pretty chunky, then return them to the pot).
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