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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is an adopted recipe. I have not yet tried it. I am editing a bit to make it more my kind of recipe (ie, butter instead of margarine, plus a few herbs I know to be excellent with squash.) I would probably add some garlic to this as well, a bit after adding the onion to the pan, so I'm including that in the ingredients and instructions. Please let me know if someone gets to this before I do via a review. All comments will be appreciated! Ingredients:
1/4 cup unsalted butter |
1 medium white onion, chopped |
4 -5 garlic cloves, peeled and crushed |
3 -4 cups winter squash, cooked (butternut, acorn, buttercup, etc.) |
1 teaspoon dried thyme |
1/2 teaspoon salt (optional) |
1/2 teaspoon black pepper, ground |
1/2 teaspoon dried red pepper, crushed (optional) |
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock |
paprika (for garnish) |
Directions:
1. Melt the butter in a large saucepan.
2. Stir the onion and thyme into the melted butter and saute until translucent. Add garlic and saute until soft. the salt, pepper, and red pepper (optional). Cook, covered, on medium-low heat, stirring frequently, until the onion is very brown but not burned (about 30 minutes).
3. Add the cooked squash, and stir in the stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium heat. If the soup seems too watery, simmer, uncovered, until it is reduced. If you don't care about calories, you might want to stir in some heavy cream or half and half before serving.
4. Serve hot, topped with cilantro or parsley and maybe a swirl of heavy cream (optional).
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