BISTRO GARDEN BUTTERNUT SQUASH SOUP
Make and share this Bistro Garden Butternut Squash Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash in halves.
- Clean and roast at 450 degrees until very tender, about 1 hour.
- Scoop out flesh with spoon and set aside.
- In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
- Add leek and squash and cook 5 minutes.
- Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
- Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
- Blend last batch with 1 tablespoon butter and cream.
- Return to remaining soup, stirring, and heat through.
- Adjust seasoning and thickness.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #preparation #low-protein #healthy #soups-stews #vegetables #oven #stove-top #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #squash #equipment #4-hours-or-less
You'll also love
