Butternut Squash Soup
- Number of Servings: 8
Ingredients
2 large Butternut Squash (8 cups, cubed)2 Tbsp Butter2 Sweet Onion, diced2 cloves Garlic 4 Tblsp Ginger Root, fresh grated (I use minced ginger in a tube)2 tsp Brown Sugar 2 quarts Chicken Stock, or broth. (I use stock.).5 cup Milk, or heavy cream (I use whole milk)(Salt and pepper to taste. I do not add salt or pepper)
1. Melt butter and saut� onions until translucent.
2. Add garlic and ginger.
3. Cook for about a minute; add squash and brown sugar.
4. Toss to coat and let cook about 3 minutes.
5. Add chicken stock and bring to a boil.
6. Reduce to simmer for 15 minutes until the squash is tender.
7. Mash with a hand potato masher to desired consistency.
8. Add milk; stir to blend.
I do not add salt and pepper.
(Dinner guests can season with salt and pepper, to taste.)
Pairs nicely w/Hannaford's Artisan Asiago Bread warmed in oven!
Serving Size:�Serves 8 or so.
2. Add garlic and ginger.
3. Cook for about a minute; add squash and brown sugar.
4. Toss to coat and let cook about 3 minutes.
5. Add chicken stock and bring to a boil.
6. Reduce to simmer for 15 minutes until the squash is tender.
7. Mash with a hand potato masher to desired consistency.
8. Add milk; stir to blend.
I do not add salt and pepper.
(Dinner guests can season with salt and pepper, to taste.)
Pairs nicely w/Hannaford's Artisan Asiago Bread warmed in oven!
Serving Size:�Serves 8 or so.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 6.1 g
- Cholesterol: 16.2 mg
- Sodium: 386.7 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.8 g
- Protein: 8.0 g
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