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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a smooth, wonderful fall soup. This is my own recipe that has come through trial and error. This is the one that every one asks for the recipe. Ingredients:
3 lbs any winter squash (hubbard is great) |
2 cps finely chopped celery |
1 cp green onions sliced in 1/2 inch pieces |
3 cps chicken broth or boulion |
3 cs half and half |
1/2 tsp pepper |
salt to taste |
1 stick butter |
2 tsp dill weed |
1/2 tsp nutmeg |
sour cream for garnish |
Directions:
1. Cook squash in oven or microwave till soft
2. Remove seeds and scoop pulp into kettle
3. mash pulp and add chicken stock
4. add celery and onions
5. simmer until every thing is tender (about 40 minutes)
6. add butter and pepper, dill and nutmeg and extra salt if it needs it
7. add half and half
8. simmer till everything is nice and hot but do not boil
9. Ladel into soup bowl and top with a dollop of sour cream
10. This is just so good. I like to serve it with hard rolls and a spinach salad.
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