Butternut Squash Soup
 Click to enlarge | Ingredients: Metric Units 1 small onion, diced very small
2 carrots, diced small 2 oz. butter 1/8 tsp. each mace and ginger 1 bay leaf salt and white pepper as needed 3 pints chicken broth (homemade preferably) 1.5 lbs. butternut squash (a smaller one), peeled and chopped into 1 inch cubes 1/2 lb. sweet potato, peeled and chopped into 1 inch cubes |
Directions:
-Heat a heavy stock pot and melt the butter. Add onion, carrots and a pinch of salt. Cook slowly until soft (8 mins. or so). Do Not brown. Add the mace, the ginger, bay leaf, white pepper and salt. Cook 3 more minutes.
-Add sweet potatoes, squash and chicken broth. Simmer for 30 minutes or until tender. Remove from heat and let cool awhile.
-Puree in small batches using a blender or food processor. Adjust seasoning and serve hot. Serves 6-8. Enjoy! -Diana
-Add sweet potatoes, squash and chicken broth. Simmer for 30 minutes or until tender. Remove from heat and let cool awhile.
-Puree in small batches using a blender or food processor. Adjust seasoning and serve hot. Serves 6-8. Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: Saturday December 9th, 2006 and modified on Sunday August 5th, 2007
Contributed on: Saturday December 9th, 2006 and modified on Sunday August 5th, 2007