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Sunday, January 10, 2016

Butternut Squash Soup Ii

Ingredients

  • Servings: 4
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins

  • 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.

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