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Butternut Squash Soup
Butternut Squash Soup |
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Bake two medium butternut squash in the oven (sliced long way, upside down in baking pan with a half inch of water, covered with foil tightly) until tender.
Bring to boil -
5 cups of water
2 cups vegetable broth
Add -
1 onion (chopped)
Cook in broth on simmer for 5 minutes
Add -
2 garlic cloves (chopped)
2 stalks of Thyme
8 leaves of Sage (or 4 if doing variation)
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Cook on simmer for 5 minutes
Add -
Squash and stir some and then put in blender and blend all ingredients. Put back in pan to simmer for 10 minutes.
EAT and ENJOY
Variation - (Roast in over 4 of the leaves of Sage (only takes 1-2 minutes, so watch closely until lightly brown)) crumble into the blended soup and simmer for the last 10 minutes. This makes it really delicious!!!
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Preparation Time: 2 hours |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Cheryl Swarts
Connecticut
United States |
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| This recipe has been viewed 11040 times. |
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