Fall Squash Soup
Serves: 6- 8
Ingredients:
- 1 T. olive oil
- 1 large white onion, diced
- 1 ½ T. kosher salt
- 32 oz. butternut squash (can be purchased precut by the bag at Costco)
- 1 c. pureed pumpkin (freshly roasted tastes best!)
- 14 mini carrots
- 1 long, yellow fall squash, peeled, seeds removed and cut into chunks
- 2 apples, peeled and chopped
- 12 c. chicken stock
Directions:
- In a large soup pot, sauté the onion.
- Add the squash, carrots, apples and pumpkin.
- Season with salt.
- Add the chicken stock and bring to a boil.
- Simmer until the vegetables are tender enough to puree. (about an hour)
- Puree with a hand blender if you have one – a must have time saving tool if you don’t!
- If you’d like, you can add ¼ c. Romano cheese, ½ c. whole milk or cream before serving the soup.
- Toasted pumpkin seeds would also be a nice touch!
Recipe Courtesy of Alison Bermack, Cooking with Friends!
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