Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium sized Butternut Squash
1 1/2 c. onion chopped
3 stalks celery chopped
2 T. butter or margarine or olive oil
14 oz carton of coconut milk
1 14 oz can chicken broth
1/2 tsp. cinnamon
1/2 tsp. tumeric
1/2 tsp. ginger
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Directions: |
Directions:Slice the butternut squash in 1/2 lengthwise and place open side down on a baking dish filled with a small amount of water. Cover with foil and bake until soft--usually takes about 65 minutes in a 375º oven. Before the squash is baked, saute the onion and celery in oil or margarine until soft. Set aside. Remove skins from the squash and place in blender or food processor. Process about 2 cups squash at a time adding part of the chicken broth to help blend. Place pureed squash and chicken broth in stock pot. Continue until all squash is processed and in the pot. Add spices and stir. Add milk and veggies. Bring to a boil then lower temperature and simmer for 30 minutes stirring occasionally.
Serves 6-8. Take 1 - 1 1/2 hrs. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: If you like a little zip, add a chopped jalapeño to the onion and celery mixture!
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