BUTTERNUT SQUASH SOUP
From mystic_river1 17 years ago
- 30 minutes to make
- Serves 8
A TYPICAL FALL SOUP READY FOR THE HEARTY APPETITE AND TAKES THE CHILL OUT'''COMFORTING ESPECIALLY WITH HOME BAKED FRESH BREAD.
Ingredients
- butternut squash SOUP shopping list
- 1 butternut squash, about 2 pounds shopping list
- 2 tablespoons peanut oil shopping list
- 1 cup chopped onion shopping list
- 1 1/2 teaspoons chopped garlic shopping list
- 1/2 cup thinly sliced carrot shopping list
- 1/2 teaspoons ground cumin shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 2 cups chicken stock shopping list
- 1/4 cup heavy cream shopping list
How to make it
- BUTTERNUT SQUASH SOUP
- Cut the squash in half and scoop out the seeds.
- Peel the squash and cut into 1 inch pieces.
- In a large pot, heat oil over medium heat.
- Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.
- Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, and chicken stock.
- Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender.
- Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.
- Puree until smooth. Return to the heat, add the cream and adjust the seasonings.
The Rating
Reviewed by 15 people-
Delicious!!
I followed the recipe and it was wonderful, quick easy soup.
I used my immersion blender to make it smooth.
The only change I made was to use Natrel Lactose Free Whipping Cream in place of heavy cream, and added some scall...more
eastcoaster
in loved it
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OUT OF THIS WORLD!
victoriaregina
in USA loved it
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YUM! <3
debntim
in Outer Banks loved it
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