Butternut Squash SoupSubmitted by: MARATHONMOM26.2
IntroductionA mild winter soup that's easy to make A mild winter soup that's easy to make
2 Tbl. Butter
1 Tbl. Olive Oil
2 medium onions, diced
1/8 Cup Flour (for roux)
1 large Butternut squash, roasted and cubed (can use frozen), makes about 4 cups
8 Cups Chicken broth
Roast peeled squash in 350 degree oven for 1 hour, turning once halfway through or use frozen cubed squash.
Saute diced onion in butter and olive oil until translucent. Add flour and stir over medium heat for 1 minute to form roux (thickening agent). Add chicken broth or water and bullion while stirring roux to incorporate. Add cubed cooked squash. Bring to a boil and reduce heat to a simmer for approximately 15 minutes to allow flavors to blend.
Using a stick blender, blend squash and onions in the pot until a smooth consistency is reached. Season to taste with salt and pepper, and add either mild curry powder or cinnamon and nutmeg to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user MARATHONMOM26.2.