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"Those who forget the pasta are condemned to reheat it."--Unknown

Farmhouse Butternut Squash Soup Recipe

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This recipe for Farmhouse Butternut Squash Soup is from The Burton/Powell Family Cookbook Project, 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:  
4 bacon slices
4 cloved chopped garlic
1 tsp caraway seeds
2 lbs butternut squash, peeled, seeded, and chopped
I buy it like this at the grocery store which saves time
1 granny smith apple, peeled, cored and chopped
a couple of carrots peeled and cut in rounds
3 thyme sprigs
2 turkish bay leaves
3.5 cups organic chicken broth
2 cups water
1 tsp cider vinegar
Directions:
Directions:
cook bacon in heavy pot over heat until crispy. remove. Add garlic and caraway seeds to fat in pot and cook, stirring until pale golden, about a minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and pepper to tast and boil, uncovered, until veggies are tender, about 15 to 20 minutes. Discard thyme and bay leaves. I then use a hand held soup blender to puree the mixture. Stir in the vinegar, Serve with crumbled bacon on top. You can throw some parm flakes on top too.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-40
Personal Notes:
Personal Notes:
I never know what to put for prep time. I guess if you include the boiling time it might be more like 45 minutes.

 

 

 

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