Winter Squash soup
From riverrat715 15 years ago
- 90 minutes to make
- Serves 8
This is a smooth, wonderful fall soup. This is my own recipe that has come through trial and error. This is the one that every one asks for the recipe.
Ingredients
- 3 lbs any winter squash (hubbard is great) shopping list
- 2 cps finely chopped celery shopping list
- 1 cp green onions sliced in 1/2 inch pieces shopping list
- 3 cps chicken broth or boulion shopping list
- 3 cs half and half shopping list
- 1/2 tsp pepper shopping list
- salt to taste shopping list
- 1 stick butter shopping list
- 2 tsp dill weed shopping list
- 1/2 tsp nutmeg shopping list
- sour cream for garnish shopping list
How to make it
- Cook squash in oven or microwave till soft
- Remove seeds and scoop pulp into kettle
- mash pulp and add chicken stock
- add celery and onions
- simmer until every thing is tender (about 40 minutes)
- add butter and pepper, dill and nutmeg and extra salt if it needs it
- add half and half
- simmer till everything is nice and hot but do not boil
- Ladel into soup bowl and top with a dollop of sour cream
- This is just so good. I like to serve it with hard rolls and a spinach salad.
The Rating
Reviewed by 3 people
debbie919
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" It was excellent "
" It was excellent "