This recipe for Butternut Squash Soup, by Kori Coffey, 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.
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:
Peel & chop squash into large chunks, toss with EAVE, S&P. Place evenly on baking sheet covered with foil & bake @ 350º 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:
6-8
Preparation
Time:
1 hour
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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