Teri's Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soup is also wonderful served with sliced green onions on top. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
2 (2 pound) butternut squash, peeled and cubed |
1 onion, chopped |
1 clove garlic, minced |
1/2 teaspoon allspice |
2 (14 1/2-oz.) cans chicken broth |
garnish: sour cream, allspice |
Directions:
1. Combine oil and butter in a large suacepan over medium heat. Add squash, onion and garlic. Cook for about 5 minutes, stirring occasionally, until crisp-tender. Add allspice; cook just a minute more. Add broth. Bring to a boil; cover. Reduce heat to low; simmer for 15 minutes or until squash is tender.
2. Process in a food processor until smooth. Return to saucepan; heat until hot. If a thinner soup is preferred, add a little more broth or water. Ladle soup into soup bowls. Garnish, if desired. Serve with crackers.
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