My Delightful Squash Soup
From midgelet 17 years ago
- 60 minutes to make
- Serves 8
Combing several recipes, I came up with this recipe which was our Thanksgiving soup this year. Great anytime though.
Ingredients
- 3 large acorn squash shopping list
- 1 medium butternut squash shopping list
- 2 Tbs olive oil shopping list
- 2 Tbs butter shopping list
- 1 lg onion shopping list
- 2 shallots chopped shopping list
- 1 bay leaf shopping list
- 6 cups chicken broth ( or vege broth ) shopping list
- 1 8 oz, boursin cheese with herbs shopping list
- 1/2 cup heavy cream shopping list
- 4 Tbs honey or to taste shopping list
- salt and fresh grated black pepper to taste shopping list
- dash of grated nutmeg shopping list
How to make it
- Bake whole squash in a 350 F oven until flesh is easily pieced with a fork,about 1 to 1 1/2 hours or microwave each squash for about 20 minutes on high till tender.
- Cool squash, cut in half, remove seeds and scoop out flesh.
- Sauté the chopped onion and shallot in the butter and oil until wilted and pale golden.
- Add the cooked squash, chicken broth and bay leaf and bring to
- a boil and cover and simmer about 15 to 20 minutes.
- Remove bay leaf.
- Use a
- stick blender or blend mixture in batches until smooth.
- Stir in the Boursincheese to melt, then mix in the heavy cream, season to taste with salt and pepper and add a hint of sweetness with the honey and a dash of fresh grated nutmeg
People Who Like This Dish 3
- jenniferbyrdez Kenner, LA
- chihuahua Sonoma County, USA
- fishtrippin Estelline, SD
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 2 people-
Yes indeed.
jenniferbyrdez
in kenner loved it
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Sounds so good. Wish I had a bowl right now!
chihuahua
in Sonoma County loved it
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" It was excellent "