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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Lout Family Cookbook 2017, 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:  
2 tbsp. Butter
1 C. Water
1 med. Onion- chopped
2 stalks Celery- chopped
2 med. Carrot- chopped
2 med. Potatoes- cubed
Salt and Pepper to taste
2 (32 oz.) containers Chicken Stock
1 med. Butternut Squash- peeled, seeded, and cubed (save seeds)
Directions:
Directions:
Melt the butter and add a cup of water in a large pot. Add the onion, celery, carrot, potatoes, and squash and cook for 5 minutes, or until lightly browned.

Pour in enough of the chicken stock to cover vegetables (approximately 32 ounces) and bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Transfer the soup to a blender, and blend until smooth(about 1/3 at a time). Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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