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Home Mexican Food Houston

Butternut Squash Soup Recipe

Ingredients

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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The Cook

pointsevenout Athens, AL

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