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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Kori's Family & Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kori Coffey
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large butternut squash, roasted
1/2 stick of real butter
3/4 cup diced sweet onion (yellow, Spanish, Vidalia)
1/2 cup chopped celery (with leaves)
1/2 cup chopped baby carrots
3 cans of vegetable or chicken stock
Italian Seasoning
zest from 1/2 lemon
fresh ginger (I use the stuff in the tube)
2 tabs. maple syrup
2 tabs. brown sugar

Directions:
Directions:
Peel & chop squash into large chunks, toss with EAVE, S&P. Place evenly on baking sheet covered with foil & bake @ 350 for 20-30 minutes or until starts to brown.

In stock pot, while squash is roasting, chop veggies & saute in butter until soft & onions become translucent. Season with S&P.

Add roasted squash and bring to a boil. Add ginger, lemon zest, maple syrup & brown sugar.

Blend with immersion blender (boat motor) or place this mixture into blender & puree until desired texture (personal preference).

Season to taste with S&P and Italian Seasoning. Add more maple syrup & brown sugar if you like it sweeter.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
For a healthier version, you can replace the butter with EVOO & replace the maple syrup & brown sugar with low fat vanilla yogurt.

 

 

 

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