Saturday, November 15, 2008

Butternut Squash Soup = Fall Comfort

This is my 2nd Recipes to Rival and yes, I cheated AGAIN! (What is WRONG with me?) I didn't make the stock from scratch like I was supposed to and I used pre-cut Butternut Squash from Trader Joe's! BUT the soup tasted AWESOME! (Oh and I sub'ed sour cream for vanilla cuz we LOVE sour cream at our house!)

Ingredients: (2 servings)

1 (8 oz) pkg precut butternut squash
2 c chicken broth
1 tbsp olive oil
½ onion, diced
1 clove garlic, minced
10 baby carrot, shredded in food processor
salt and pepper to taste
2 Tbsp sour cream


1. In a large pot, sauté the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes. Add the carrots and cook for another 3 to 5 minutes.

2. Add the squash and stir just to coat, then add the broth. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.

3. Puree soup in a blender until smooth. Garnish with a swirl of sour cream before serving.


HangryPants said...

This soup looks so good and so simple!

Temperance said...

Your version is certainly simpler and I see no problem at all with that. great job

maybelle's mom said...

I am glad you made it so simply. Very practical woman you are...

Kavs said...

Whoa - smart thinking on making a simpler version of the soup! :-)

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