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Butternut Squash Soup

 

Ingredients:

  • 1 butternut squash, cooked and scooped from skins* (about 2 c.)
  • 2 T. butter
  • 1 Granny Smith apple, peeled and diced
  • 1 celery stalk, diced
  • 1 carrot, peeled (opt.) and diced
  • ½ large yellow onion, diced
  • ½ - 1 t. curry powder
  • 24 fl. oz. chicken stock
  • ½ cup heavy cream
  • salt
  • pepper
  • *Put unpeeled squash in Crock Pot with 1 c. water and cook on high for 3-4 hours.

Directions:

  1. Melt butter in large sauté pan.
  2. Add apple, celery, carrot, onion and curry powder. Sauté until soft.
  3. Put squash into large stockpot.
  4. Add sautéed vegetables, apples and chicken stock.
  5. Bring to a boil. Reduce heat and simmer 20 minutes.
  6. Remove from heat. Using blender, blend until smooth.
  7. Return to low heat. Add cream and heat through. Do not boil.
  8. Season to taste with salt and pepper.

Servings: 4