WINTER SQUASH SOUP
Good Food Magazine, October 1986. Pairs nicely with Recipe #350033 for a perfect, comforting meal on cold-weather days.
Provided by JackieOhNo
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat butter in large heavy pot over medium heat. Add onions, leek, garlic, apple, thyme, and bay leaf and cook until onions start to throw off liquid, about 5 minutes. Add squash, sweet potatoes, broth, allspice, cloves, and cinnamon. Heat to boiling. Reduce heat and simmer uncovered until squash is very tender, about 30 minutes.
- Remove bay leaf and cinnamon stick; let soup cool slightly. Transfer to blender or food processor and puree until very smooth. Strain back into pot.
- Mix half-and-half, cream, and sour cream. Heat soup over low heat and gradually whisk in cream mixture. Stir in peas. Gently heat until peas are hot, but do not let soup boil. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with parsley and scallions.
Nutrition Facts : Calories 492.6, Fat 30.9, SaturatedFat 18.7, Cholesterol 83.7, Sodium 937, Carbohydrate 47.5, Fiber 7.9, Sugar 12.8, Protein 11.3
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 »#time-to-make #course #main-ingredient #cuisine #preparation #occasion #yams-sweet-potatoes #north-american #low-protein #soups-stews #potatoes #vegetables #american #fall #holiday-event #winter #dietary #thanksgiving #seasonal #low-calorie #low-carb #low-in-something #squash #4-hours-or-less
You'll also love
