 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash. Ingredients:
2 celery ribs, chopped |
1 medium onion, chopped |
1 garlic clove, minced |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
3 cups chicken broth |
2 cups mashed cooked butternut, acorn or hubbard squash |
2 tablespoons minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon dried savory |
1/4 teaspoon dried rosemary, crushed |
1/8 to 1/4 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1 cup half-and-half cream |
Directions:
1. In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly.
2. In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally. Yield: 6 servings.
|
|