Butternut Squash Soup

Butternut Squash Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    quarts water

  • 4

    pounds butternut squash, peeled and chopped

  • pounds sweet potatoes, peeled and chopped

  • 1

    teaspoon cinnamon

  • ½

    cup maple syrup

  • 1

    cup apple cider

  • 2

    cups half-and-half

  • 2

    tablespoons salt

  • ½

    cup sour cream

  • 1

    teaspoon cinnamon

Directions

In a large stock pot, combine water, squash and sweet potatoes. Cover and cook on high heat until the vegetables are tender, about 40 minutes. Add cinnamon, maple syrup and apple cider. Puree with an immersion blender, or in batches in a standard blender, until smooth. Stir in half-and-half, then salt. Taste and adjust to your liking. Stir the sour cream and cinnamon together to create crema. Serve soup warm with a heaping tablespoon of crema. Yield: 5 quarts, or 10 servings Read more here: http://therecipe.nandointeractive.com/specialty-house-weathervanes-butternut-squash-soup/#storylink=cpy


Nutrition

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