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Butternut Squash Soup 1 Recipe

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This recipe for Butternut Squash Soup 1, by , 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!

Contributor:  
Contributor:  
Fred Rabinowitz

Category:
Category:

Ingredients:  
Ingredients:  
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
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

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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