Butternut Squash Soup
Eatery quality butternut squash soup that you can make and eat at home. Rich smooth with only a trace of cinnamon and nutmeg makes for one heavenly soup formula.
Course Soup
Cooking American
Planning Time 60 minutes - Cook Time 50 minutes - Total Time 1 hour 50 minutes - Servings 4
Calories 171 kcal
Ingredients
2 TB spread
1 medium carrot hacked
1 potato cubed
1 tsp minced garlic
1/4 tsp cinnamon
Dash of nutmeg
1 medium butternut squash stripped, seeded, and cubed
32 oz chicken stock
sharp cream for enhancement
Method
1-Roast squash at 400 degrees for 60 minutes, turning ever 15 minutes.
2-Melt the margarine in an extensive pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until delicately seared. Pour in chicken stock to cover vegetables. Heat to the point of boiling. Decrease warmth to low and stew, secured, for 40 minutes, or until all vegetables are delicate.
3-Transfer to a blender, and mix until smooth. Come back to pot, and add any staying stock to achieve your ideal consistency. Season with salt and pepper. Serve warm.
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