Butternut Squash Soup
By A_Liebmann
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- Butternut Squash Sauté
- 1/2 sliced onion
- pinch of thyme
- butter
- salt
- pepper
- 2 pounds diced butternut squash
- 5 cups chicken broth.
- "Variation"
- Squash and Sage Butternut Squash Soup
- 2 shallots instead of onion.
- Replace 1 1/2 cups of the broth with apple cider
- nutmeg.
- crème fraîche
Details
Preparation
Step 1
Sauté 1/2 sliced onion with a pinch of thyme in butter until soft.
Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth.
Simmer until tender, then puree.
Variation
Make Butternut Squash Soup (No. 6)
use 2 shallots instead of onion.
Fry sage leaves in the butter.
Replace 1 1/2 cups of the broth with apple cider;
add nutmeg.
Top with crème fraîche and the fried sage.
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