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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Rennie's River Elementary 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 tbsp. olive oil
1 yellow onion - chopped
1/2 tbsp. sea salt
1 butternut squash - peeled, seeded, and cubed (3 lbs)
3 garlic cloves - chopped
1 tbsp. grated ginger
1 tbsp. chopped sage
1/2 tbsp. minced fresh rosemary
3 to 4 cups vegetable broth
Freshly ground pepper
Directions:
Directions:
Heat oil in a large pot over medium heat.
Add onion, salt, fresh ground pepper, and sauté until soft, 5 to 8 minutes.
Add squash and gook until soft, stirring occasionally.
Add garlic, sage, rosemary, and ginger. Stir and cook until fragrant.
Add 3 cups of broth.
Bring to a boil, cover and simmer.
Cook until squash is tender.
Let cool slightly and pour the soup into a blender, working in batches if necessary.
Blend until smooth.
If your soup is too thick, add 1 more cup of broth.
Season to taste and serve with parsley and crusty bread.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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