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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This come from College Vegetarian Cooking: Feed Yourself and Your Friends. I have not tried this just posting for safe keeping. Ingredients:
1 stalk celery |
1 small onion |
1 carrot |
2 potatoes |
2 1/2-3 lbs butternut squash (1 large) |
4 cups water |
2 vegetable bouillon cubes |
salt |
pepper |
sour cream (optional) |
Directions:
1. Trim and discard the ends of the celery and cut into 1/2-inch slices. Peel and coarsely chop the onion, carrot, and potatoes.
2. Cut the squash in half across the neck and then put the halves cut side down on the cutting board and cut each half in half. Scoop out the seeds and strings with a spoon. Peel the squash with a vegetable peeler or knife and cut into 3/4-inch chunks.
3. Place the celery, onion, carrot, potatoes, squash, water, and bouillon cubes in a large pot and bring to a boil. Simmer over medium-low heat for 25-30 minutes, or until all vegetables are tender.
4. Ladle some of the vegetables and liquid into a blender (Don't Fill Blender Jar More Than Halfway) and cover first with the lid and then with a towel. (Blending Hot Soup Can Cause The Top To Pop Off, Making A Huge Mess And Maybe Even Burning You). Holding the top down tightly, puree the first batch until smooth.
5. Pour the pureed soup into a large bowl and continue pureeing the remaining soup in batches. Pour the soup back into the saucepan and cook over low heat for 5 minutes, or until warm. Season with salt and pepper. Ladle into bowls and top with a spoonful of sour cream, if desired.
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