Monday, October 12, 2015

Food Recipe of the Day: Butternut Squash Soup

Butternut Squash Soup
Used in this Recipe:

Butternut Squash Soup


- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cups peeled and chopped carrots
- 4 cups peeled, seeded and chopped butternut squash
- 1 cup peeled and chopped sweet potato
- 4 cups chicken stock
- 1 cup heavy cream
- 3 tablespoons maple syrup
- Sea salt and freshly ground pepper to taste


In a large soup pot or Dutch oven, melt butter over medium-high heat and add onion, carrots, squash and sweet potato. Cook 15 minutes. Add chicken stock and bring to a boil. Reduce heat, cover and simmer 20 to 30 minutes, or until vegetables are soft.

Remove from heat and cool slightly. Use an immersion blender to puree, or puree in a traditional blender in batches.

Return soup to the stove and reheat over low heat. Add cream and maple syrup, and season with sea salt and pepper.

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