Darlene's Butternut Squash Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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The best squash soup I have ever tasted and easy to make.. Ingredients:
1 small butternut squash |
1 small onion |
1 stalk celery |
2 garlic cloves |
2 tablespoons butter |
1/3 cup dry white wine |
2 fresh thyme sprigs |
1 bay leaf |
3 cups chicken broth |
1 pinch salt & pepper |
1/4 cup whipping cream |
generous pinch nutmeg |
squash seeds (as garnish) |
Directions:
1. Peel squash, cut into small cubes (4 cups +).
2. Chop onion, celery and garlic.
3. Melt butter in pot, add onion, celery & garlic, cook for 3 - 4 minutes, add squash, wine, then thyme & bay leaf.
4. Stir, pour in broth, bring to a boil, reduce heat, simmer for 20 minutes, then remove thyme and bay leaf.
5. Puree in blender, strain back into pot.
6. Before serving mix whip cream, nutmeg & salt.
7. Plop a spoonful on each bowl. (We don't use the whip cream mixture nor the squash seeds as it is plenty rich without it). Delicious.
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