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Butternut Squash Soup - A delicious fall treat for those cool mornings and evenings. Try this with some fresh bread for dipping. |
Ingredients to make Butternut Squash Soup
Butternut squash: 4 Baby Butternut squash or 1 large ( about 6 cups)
Chicken bouillon : 5 cubes (unsalted) or single packages
Onion: 1 medium
Olive Oil: 1 tbsp
Cream: 1/2 cup*
Water: 4 cups**
Salt
Pepper
Nutmeg: (optional)
Parsley: to garnish (optional)
Garlic toast : (optional
Directions to make Butternut Squash Soup
Step 1:Wash and cut the butternut squash(s) in half
Step 2:Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash
Step 3:In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.
Step 4:Bring to boil and cook for 30 minutes or until squash is tender.
Step 5:Puree squash mixture in a blender batches until smooth and then return to saucepan.
Step 6:Before serving, add cream and heat through. Do not allow to boil
Step 7:Garnish with parsley and serve with garlic toast.
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<< Previous Recipe
Spiced Tortilla Soup
Spiced Tortilla Soup
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Chicken, Tomato and White Bean Soup
Chicken, Tomato and White Bean Soup