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Butternut squash soup

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So good not figure friendly..

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Ingredients

  • 8 oz jar of chestnuts
  • 2-2-1/2 lbs butternut squash
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 2 Tbls butter
  • 5 cups chicken stock
  • salt
  • ½ tsp ground ginger
  • 1-1/2 cups light cream
  • pepper

Details

Servings 7

Preparation

Step 1

Peel and seed squash and cut into ½” cubes.

Chop onion, carrot, and celery and add to the butter melted in a 4 quart saucepan.

Stew to wilt but not brown. Add chestnuts and squash and stir into vegetables. Add 4 cups chicken stock and ½ tsp of salt. Bring to a boil, cover and reduce heat and cook for 30-40 minutes or until chestnuts and squash are tender.

Stir in ginger if you like. Puree in a blender with remaining chicken stock.

Add cream and season with salt and pepper to taste.

Note: I am going to use canned chestnuts packed in water. It will save time peeling and chopping. I would not recommend this if they are packed in anything but water.

Enjoy!

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