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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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One of my favorite ways to enjoy this type of squash! Ingredients:
2 tablespoons vegetable oil |
1 onion, sliced |
4 garlic cloves, minced |
4 celery ribs, chopped (with leaves) |
3/4 teaspoon dried thyme |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 (14 ounce) cans low sodium chicken broth |
1 cup water |
1 1/4 lbs butternut squash, peeled and cut into slices |
sour cream |
bacon bits |
Directions:
1. Heat oil in large, heavy saucepan. Add onion and garlic, cook, stirring often until softened.
2. Stir in celery and spices. Cover and cook for about 2 minutes.
3. Add 1 can broth,water and squash. Cover and bring to a boil, then lower heat and simmer until squash is tender.
4. In batches, process in food processor or blender until smooth, adding chicken broth as necessary to make desired consistency.
5. Pour into bowls and garnish with a dollop of sour cream and a sprinkle of bacon bits.
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