August 19, 2013

Butternut Squash Soup

On the Menu Today~
Butternut Squash Soup

This soup is wonderful!
It's a great way to use squash that is plentiful this time of year~
It's a wonderful, creamy and tasty soup.

Butternut Squash Soup

  • 3 pounds butternut squash, halved, seeded and chopped
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 4 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 1 apple, peeled and chopped
  • 2 tablespoons oil
  • 3 cups vegetable broth
  • 1 cup evaporated milk
  • 1/3 cup apple juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon apple pie spice, optional
Cooking Directions
  1. In a dutch oven saute' squash, onion, garlic, carrots, celery and apple in hot oil for 10 minutes or until vegetables are tender. Remove from heat and cool slightly.
  2. Using an immersion blender or process in small batches in a blender or food processor, process mixture until smooth. Transfer to a large saucepan.
  3. Add vegetable broth, evaporated milk, apple juice and seasonings.
  4. Stir and heat on low until heated through.
Soup, Squash

One Year Ago on Turnips 2 Tangerines.....Cheesy Cauliflower Bratwurst Soup

post signature
Related Posts Plugin for WordPress, Blogger...