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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Creamless Creamy Squash Soup Recipe

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This recipe for Creamless Creamy Squash Soup is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 celery rib, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 tablespoons extra virgin olive oil
1 pound winter squash - butternut, peeled, seeded and chopped into 1/2 inch pieces
1/2 pound boiling potatoes, peeled and cut into 1/2 inch cubes
1/8 teaspoon red pepper flakes
2 teaspoons sea salt
3 1/2 cups boiling water, plus extra for thinning
1 Italian almond macaroon, finely crushed
Directions:
Directions:
Cook celery, carrot and onion in 2 tablespoons oil in a 3 quart heavy pan over low heat, stirring occasionally, until tender, but not browned - 10 to 12 minutes. Add squash, potatoes, pepper flakes and sea salt. Stir in 3 1/2 cups boiling water and simmer covered until vegetables are very tender, about 20 minutes.
Puree soup in batches in a blender, adding more water to thin to desired consistency.
Serve soup sprinkled with cookie crumbs.
Number Of Servings:
Number Of Servings:
6 cups

 

 

 

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