Butternut squash soup

December 23, 2011

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I Love this cookbook!  Everything I have made has been amazing.  I am making this butternut squash soup today for the second time.  All of her recipes are easy to make, healthy, and most of all YUMMY!!!

butternut squash soup
 
RECIPE 1 tbsp. olive oil 2 tbsp. unsalted butter 2 large yellow onions, peeled and chopped 2 garlic cloves, peeled and minced 1 tsp course salt ½ tsp freshly ground black pepper ½ tsp. curry powder 1 large butternut squash, peeled seeded and diced ( I bought organic pre-cut) 2 pints vegetable stock Heat the oil and butter in a soup pot over medium heat. Add onion and garlic and cook for about ten minutes, or until beginning to soften.. Add seasonings and continue to cook 2 more minutes. Add squash and cook 10 minutes stirring occasionally. Pour stock into the pot, and bring to a boil, lower temp to a simmer and cook until the squash is very tender, about 20 minutes.
Ingredients
  • RECIPE
  • 1 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 2 large yellow onions, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 1 tsp course salt
  • ½ tsp freshly ground black pepper
  • ½ tsp. curry powder
  • 1 large butternut squash, peeled seeded and diced ( I bought organic pre-cut)
  • 2 pints vegetable stock
Instructions
  1. Heat the oil and butter in a soup pot over medium heat. Add onion and garlic and cook for about ten minutes, or until beginning to soften.. Add seasonings and continue to cook 2 more minutes. Add squash and cook 10 minutes stirring occasionally. Pour stock into the pot, and bring to a boil, lower temp to a simmer and cook until the squash is very tender, about 20 minutes.

 

Gwyneth says to let it cool for 15 minutes and puree in a blender.  We are big fans of the immersion blender!  Trust me it’s a keeper!!!

 

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