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Butternut Squash Soup BEST Recipe

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This recipe for Butternut Squash Soup BEST is from Fred's Cookbook, 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:  
MAX IS X4
I like this recipe best
prep 1 h 10 m 4 servings 305 cals

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
Omas garlic to taste
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Directions:
Directions:
Chop everything first. If doubling or tripling recipe Brown in batches. Used tall black pop

Prep 25 m Cook 45 m ready In 1 h 10 m
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to almost cover vegetables. 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. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper and cayenne to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1h 1m

 

 

 

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