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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This soup is sweet but mildly pungent. I had a bowl of butternut squash soup in a restaurant in Galveston, Tx. The soup was sweet, delicious, smooth. My daughter said she wanted it to taste more like a soup rather than a dessert, so thus I went to work. Ingredients:
1 butternut squash, peeled and diced |
1 sweet potato, peeled and diced |
1/2 purple onion, peeled and diced |
3 carrots, diced |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
2 tablespoons honey |
1/2 cup heavy cream |
Directions:
1. Cover the vegetables with water.
2. Cook until all vegetables are tender.
3. Puree in blender.
4. Serve hot.
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