Butternut Squash Soup
From pointsevenout 9 years ago
- 45 min to make
- Serves 10
Found on 3x5 card in a care package from the food bank of north Alabama. Adjusted this recipe so there wouldn't be bits and parts of food left over.
Ingredients
- 6c peeled and diced butternut squash, 1 small/medium shopping list
- 4c peeled and diced sweet potato,1 med/large sweet potato shopping list
- 2c peeled and diced carrot, about 6 medium shopping list
- 6c vegetable broth shopping list
- ¼c olive oil shopping list
- 1 seeded and diced red bell pepper shopping list
- 1 peeled and diced onion shopping list
- 1T peeled and diced garlic shopping list
- 1T lite salt shopping list
- 2t dried basil shopping list
- 2t dried rosemary shopping list
- 2t dried thyme shopping list
- 1 peeled and diced zucchini shopping list
How to make it
- Using a food processor cuts down on the prep time.
- Steam squash, sweet potato and carrots until soft.
- Transfer to a large soup pot.
- Puree steamed veggies with broth until smooth and set aside. I use an immersion blender (stick blender).
- Saute bell pepper, onion and garlic along with the salt and herbs for 5 minutes.
- Add zucchini and continue sauteeing for 10 more minutes.
- You may if you wish, puree the sauteed veggie mix in the steamed veggie puree, but I like the texture the sauteed veggies give to the soup.
- Cook for another 10 minutes. Adjust salt to your taste. Serve hot.
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