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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from The Bambrey 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 Tbs butter
3 l/2 cups cubed peeled butternut squash (about 1 1/2 #s)
3/4 cup chopped carrots
1/2 cup chopped sweet onions
2 1/2 cups chicken broth
1/4 cup half and half
salt
Directions:
Directions:
Melt butter - saute' onions and carrots.

Note: I roast squash first. Cut in half length wise - remove seeds - place face down in roasting pan - add water to cover bottom of pan. Bake at 350 for about an hour. The skin should fall off easily and the squash will be partially cooked.

Add partially cooked squash to onions and carrots.Cook until tender. Add broth - cover - reduce heat and simmer for about 30 minutes.

Remove from heat - stir in half and half and add salt.

Place squash mixture in blender in batches. Blend until smooth.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recommendation - Top french bread slices with a thin slice of swiss cheese and toast under broiler. Serve with soup.

 

 

 

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