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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cream of Butternut Soup Recipe

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This recipe for Cream of Butternut Soup is from Recipes from the Rogers Family and Beyond!, 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 c. chopped onion
2 celery ribs, chopped
2 T. butter
2 cans reduced-sodium chicken broth
1 tsp. sugar
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. dry mustard
1/4 tsp. cinnamon
1 butternut squash (2-1/2 lb.), peeled and cubed
3 medium potatoes, peeled and cubed
1-1/2 c. 1% milk
2 T. dry sherry
Directions:
Directions:
Cook celery and onion in butter in large pot until tender. Stir in broth, sugar, bay leaf, salt, ginger, mustard and cinnamon. Add squash and potatoes. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Discard bay leaf. Puree soup in blender in batches until smooth. Return to pan and add milk and sherry. Heat through but do not boil.
Personal Notes:
Personal Notes:
Tried this for the first time when Mom, Dad and Karen were visiting. Even the kids love it. From Light & Tasty.

 

 

 

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