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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This basic soup recipe came from Good Things Utah ... the only change I made was to add seasoning salt and white pepper. Ingredients:
1 quart water |
4 chicken bouillon cubes |
1 medium butternut squash |
1/3 cup sugar |
1/2 cup whole milk |
1/4 flour |
1/4 butter |
seasoning salt, to taste |
white pepper, to taste |
Directions:
1. Combine water, chicken boullion cubes and squash then bring to a boil until squash is soft. Remove from heat and puree with a stick mixer or blender. Slowly melt butter in saute pan. Once melted add flour constantly stirring until light fluffy roux is achieved.
2. Place blended mixture back on stove on medium heat and add sugar and milk and Roux. Heat until to desired thickness. Add season salt and white pepper to taste.
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