Butternut Squash Soup
This is a thick, rich
soup with tons of flavor. Something I whipped up off the top of my head,
with things I had on hand. Super easy, quick, and a great way to use
squash. An instant hit at my house." — Melt the
butter in a large pot, and cook the onion, celery, carrot, potatoes, and
squash 5 minutes, or until lightly browned. Pour in enough of the
chicken stock to cover vegetables. Bring to a boil. Reduce heat to low,
cover pot, and simmer 40 minutes, or until all vegetables are tender.Transfer the
soup to a blender, and blend until smooth. Return to pot, and mix in any
remaining stock to attain desired consistency. Season with salt and
pepper.
This recipe is very, very bland.. however it is salvagable. Here's what
you do: 1- use only one potato, if you use two it takes away from the
squash. 2- add 1/2 tsp cinnamon and a dash of nutmeg. 3- add 1 T minced
garlic. 4- Add 1/4 cup captain morgan's spiced rum. 5- add 1/2 c
half-half.
I personally found the recipe tasted better with a little bit of
parmesan cheese and some italian seasonings. Serve with a dollop of sour
cream and some crumbled bacon.
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