Popular Posts

Wednesday, December 5, 2012

Recipe: Butternut Squash Soup

Need something to warm up on a cold December day? Why not try butternut squash soup? Puréeing the ingredients before serving creates a creamy, smooth product.

Autumn is the perfect time to enjoy local squashes! The farmers' market is a great place to buy local produce and other ingredients for this soup.

Also, make sure to check out the workshop review from our Soup's On workshop.

Butternut Squash Soup
Adapted from Mennonite Girls Can Cook.

(Photo Credit: Roll With It)

To email, print, or text this recipe, click here.


2 tablespoons butter
2 cloves garlic, minced
1 onion, chopped
1 1/2 tablespoons ginger root, minced
3 lbs butternut squash, peeled, seeded, and cut into chunks
2 apples, cored and cut into chunks
1 carrot, thinly sliced
4 cups chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg
1/2 cup cream

Credit: Roll With It


1. Melt the butter in a large pot over medium heat.

2. Stir in the garlic, onion, and ginger root. Cook for 10 minutes, until soft.

3. Add the broth, squash, apples, and carrot.

4. Cover and simmer for about 30 minutes, until the squash, apples, and carrot are very tender.

5. Purée the soup using a handheld immersion blender. This can also be done using a regular blender: purée in small batches and then return the soup to the pot.

6. Return the pot to the stove and reheat on medium-low heat.

7. Add the cream, salt, pepper, and nutmeg. Heat until the soup is steaming hot, stirring as necessary. Adjust to taste, as desired.

No comments :

Post a Comment