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Sunday, November 4, 2012

Butternut Squash Soup

This recipe is from my friend Karen who got it from her friend Bonnie.  This year I planted butternut squash in my garden and have been working my way though my 10 beauties that grew.  None of my kids like this recipe but my niece Kayla had two bowls of it and Jeremy and I love it so I told them too bad, their taste buds will adapt!

Butternut Squash Soup

1 large white onion, chopped
4 medium carrots, chopped
5 Tbsp butter
3 lb butternut squash, peeled and cubed
3 c chicken broth
3 medium zucchini, chopped
2 tsp salt
1 tsp Thyme
1/2 tsp pepper
1 c half and half
1/2 c milk
parmesan cheese and croutons for garnish

Saute onions and carrots in butter for 5 minutes in a large coup pot.  All all but the half and half, milk and cheese.  Bring to a boil.  Reduce heat and simmer for 30 minutes covered.  Either using an immersion blender (easiest way as you can leave the soup in the pot) or doing small scoops at a time puree with a blender.  Return to pot.  Add half and half and milk.  Re-heat if necessary but do not boil.  Garnish with Parmesan cheese and croutons.  Does not freeze but keeps in the fridge well.  Serves 6.