Butternut Squash And Cidar Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a creamy delicious fall soup that warms the belly.No cream or milk but thick and rich! Ingredients:
2 large butternut squash,halved |
olive oil |
kosher salt |
fresh ground pepper |
3 cups chicken stock |
3 cups fresh apple cidar |
1 small onion chopped |
2 stacks celery chopped |
Directions:
1. Place butternut squash halves on baking sheet
2. Sprinkle on olive oil on each half
3. sprinkle on salt on each
4. Grind fresh pepper onto each half.
5. Roast on preheated 375 degree oven about 40 minutes till flesh is softend.
6. Remove from oven,cool till can handle
7. Scrape cooked squash from skins into a large soup pot.
8. Cover with chicken stock.cidar,and vegetables.
9. Bring to a boil,stirring occassionally.
10. Simmer about 1 hour.
11. using a hand blender or stand blender,puree in small amounts.
12. Reheat the thickened soup slowly
13. If too thick add more cidar
14. Serve with warm rolls or crackers..
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