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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Favorite Family Recipes, 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!

JoAnne Sistek


1 Butternut Squash
1-2 T. butter (to roast squash)
1 garlic head
1 stick butter
3-4 Leeks, chopped light green section
Few sprigs fresh thyme or dried
vegetable broth
half n half or cashew cream (cashews creamed in vitamix with water)
4 granny smith apples, cut up
1-2 zucchini, cut up
4 carrots, cut up
parmesan cheese

cut butternut squash in half. Scoop out seeds. Place on a baking sheet. sprinkle with salt & pepper, butter and garlic (unless you want to use roasted garlic). If you want to roast the garlic at the same time, cut tips off head of garlic, place in aluminum foil, pour olive oil and salt and pepper over top. Wrap up foil around garlic and put in oven on same pan with squash. Bake @ 350 for approx. 30-40 minutes.

In a large soup pot, put stick of butter, leeks, thyme, nutmeg & cinnamon and saute until leeks are soft and fragrant. Once the squash is cooked and cooled, scoop out squash, and garlic, then add to soup pot. Continue to add zucchini, carrots, apples, allow to soften, Stir in some vegetable stock filling the pot to cover contents. Allow to simmer for about 30-40 minutes until well combined and softened. Using an immersion blender, gently puree the soup in the saucepan (or transfer to vitamix, blend then return to pot) Prior to serving, add about 1-2 cups of cream (milk or cashew) to the pot, warm. Add grated parmesan cheese. allow to simmer.
Serve with grated parmesan and grated nutmeg on top of soup.

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Shared by Irene Muro




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