Butternut Squash Soup

by on May 26, 2013 » Add the first comment.
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INGREDIENTS

  • 1/4 C EVOO
  • 1 tsp salt
  • 1 butternut squash
  • 1 acorn squash
  • 1 entire stick of butter
  • 1 onion
  • 1 Granny Smith apple
  • 1 C pumpkin puree
  • 4 C chicken stock
  • 1/2 C heavy cream (at the end)
  • 1/2 tsp nutmeg
  • scant black pepper

STEP BY STEP

  1. Peel and cut up butternut and acorn squashes into 1/2 inch pieces
  2. Toss in 2 TBL EVOO and 1 tsp salt
  3. Bake at 450ยบ for about 30 minutes
  4. Sautee onion and apple in 2 TBL EVOO
  5. Add pumpkin puree and saute until it starts to bubble
  6. Add 1/2 of the chicken stock and stir to incorporate
  7. Toss cooked squash with the nutmeg and black pepper
  8. Add to the stock pot
  9. Remove from heat
  10. Add the remainder of the chicken stock and the heavy cream
  11. Put into blender and puree
  12. Serve topped with creme fresh, croutons and chopped parsley or cilantro
  13. Sprinkle with grated parmesan

 

 

 

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