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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Herbed Butternut Squash Soup Recipe

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This recipe for Herbed Butternut Squash Soup is from The MacInnes/McSweeney 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:  
1 butternut squash peeled, seeds removed and cut into chunks
1 apple peeled and chopped
1 large onion peeled and chopped
1 qt. chicken or vegetable stock
1 small bunch of fresh thyme
2 T. butter
2 T. extra virgin olive oil
Directions:
Directions:
Heat oil and add onion and cook until softened (about 4 minutes.) Add apple, squash and chicken or vegetable stock. Cook until the squash is tender enough to be blended. Blend half of the soup (or all if you prefer a soup without chunks) and return to heat. Add butter.
Personal Notes:
Personal Notes:
This is adapted from a soup Nicole McSweeney made.

 

 

 

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