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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Chi Am Circle Club 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:  
2-3 Tbsp olive oil
2 yellow onions, chopped
1 Butternut Squash
1 tsp salt
1/4 tsp black pepper
6 cups low sodium vegetable
or chicken broth.
Directions:
Directions:

1. Remove outer skin of butternut squash, cut into sections.

2. Boil squash in small amount of water for 10 minutes until tender. Set aside.

3. Place olive oil in a large saucepan. Add onions and sauté for 4-5 minutes.

4. Stir in butternut squash, salt, pepper, and broth.

5. Bring to a boil, reduce heat and simmer for 10 minutes.

6. Place in blender until smooth.

Season to taste and serve.
Personal Notes:
Personal Notes:
You may add a dash of sugar for taste. Feel free to use vegetable or chicken bouillon powder to make broth.

 

 

 

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