Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large butternut squash, peeled, seeded, cut into chunks
1 tablespoon butter
1 cup croutons (preferably Cardini’s seasoned croutons), chopped finely
*3 cups milk
*1 cup squash cooking water
˝ teaspoon nutmeg
1 teaspoon salt
Fresh cracked pepper to taste
*May use less liquid depending on actual size of the squash. Taste as it’s being made to be sure the full flavor of the squash is not too diluted by the liquids.
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Directions: |
Directions:Preparation:
In large pot steam the squash, retaining the cooking water once cooked to soft. Ladle into blender and puree till smooth, adding cooking water and or some of the milk as needed. (Be aware that hot liquids in a blender will require that you keep a hold of the lid so it doesn’t “blow” and make a big mess!). Pour into the emptied pot that the squash was cooked in.
In a separate pan heat the butter and crouton crumbs till softened, add milk and simmer. Blend mixture in blender, add to pureed squash in pot and stir. Season with nutmeg, salt and pepper. Simmer lightly for 20 minutes to allow flavors to merge and combine.
Garnish:
Toss the squash seeds in a bowl with olive oil and seasoning such as cajun spice and sea salt. Place on cookie sheet in oven for approximately 25 minutes at 400° (or until toasty). Garnish soup with seeds and a few croutons. |
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Personal
Notes: |
Personal
Notes: This simple hearty soup is wonderful on a chilly evening, and quick to make!
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This recipe for Butternut Squash Soup is from