Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-SOURCE: ABBY MANDEL

Makes 12 cups

Nutritious, thick and deliciously soothing, this soup counts on the
pureed squash to make it creamy and smooth. 1 T oil

1 lge Spanish onion, about 13 oz, sliced 3 lge carrots, about 10 oz
total, sliced 1 lge butternut squash, about 3 3/4 lb, peeled, cut
into 1-in chunks 6 C chicken stock or broth Salt Freshly ground
nutmeg and pepper Snipped fresh chives, for garnish

Heat oil in 4-quart pot. Add onions and carrots. Cook until onions are
softened, about 5 minutes, stirring often. Add squash and 4 cups
stock. Bring to boil. Simmer, covered, until vegetables are soft,
about 20 minutes. Strain solids from liquid, reserving both. Puree
solids in processor or in batches in blender until completely smooth.
Return to pot. Stir in liquid, remaining stock and water to thin
soup. soup should be thick. Season to taste with salt, nutmeg and
pepper. Refrigerate up to 4 days or freeze up to 3 months. Serve hot,
garnished with chives.

Converted by MMCONV vers. 1.40

Browse by categories