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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 5 |
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This soup is so nice and has a very creamy consistency. I just love squash, I happened to find this one in one of my cookbooks. I would even use some sweet potato as well, if you wish for extra flavour. Enjoy. :) Ingredients:
4 cups cubed seeded peeled butternut squash |
2 tablespoons margarine or 2 tablespoons butter |
1 large onion, finely chopped |
1 clove garlic, minced |
1 can campbell condensed chicken broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1/2 cup heavy cream |
chopped fresh parsley (to garnish) |
Directions:
1. In 3-quart (3L) saucepan, place squash; add water to cover squash.
2. Heat to boiling.
3. Reduce heat to low.
4. Cover; cook 10 minutes or until squash is tender.
5. Drain.
6. In covered blender or food processor, blend squash until smooth.
7. In same saucepan over medium heat, in hot magarine, cook onion and garlic until tender, stirring occasionally.
8. Add pureed squash, broth,salt, pepper and nutmeg.
9. Heat to boiling.
10. Reduce heat to low; cook 5 minutes.
11. Stir in heavy cream.
12. Heat through, stirring occasionally.
13. If necessary, thin to desired consistency with milk or water.
14. Heat through.
15. Garnish with parsley, if desired.
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