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SOUPS
Butternut Squash Soup
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Butternut Squash Soup |
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Great as a light
luncheon entree served with a mixed green salad...
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3
Tbs |
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butter |
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2
medium |
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onions, chopped |
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2
cups |
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diced butternut squash |
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1
large |
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Granny Smith apple, peeled and chopped |
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2
cloves |
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garlic, minced |
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3
tbs |
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flour |
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1-2
tsp |
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curry powder |
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pinch |
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of
nutmeg |
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3
cups |
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chicken broth |
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1 ½
cups |
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milk |
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grated rind and juice of 1 orange |
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salt
and pepper to taste |
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chopped parsley |
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1 |
In a large
frying pan melt butter and sauté onions over
medium heat until soft. Add squash, apple and
garlic. Sauté for 3-5 minutes, stirring
occasionally. |
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2 |
Add flour,
curry powder and nutmeg, stirring constantly to
blend. Slowly add chicken broth, milk and orange
rind, stirring constantly to combine. Simmer
20-30 minutes until vegetables are very soft. |
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3 |
Purée in
batches in blender or food processor. Season
with salt and pepper. |
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4 |
Serve hot
and garnish with parsley. |
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Servings: 6 |
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PRINT this
Recipe
RATE this Recipe
Ratings:
***It's
a keeper!- would
make it again. "Fabulous
recipe! I think you need a power saw to peel the squash, but otherwise
it was great. I added a lot more garlic, and topped it with plain
yogurt. Definitely a keeper. I brought some to work today and
heard compliments about how wonderful it smelled!"
-San Diego, CA
****Restaurant
Quality!-
would make it again. "Fantastic! This
soup was so good, even my kids gobbled it down. Next time I am going to
make a double recipe."
-Blackwater, MO
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