Butternut Squash Soup

"Fairly simple to make, great tasting Butternut Squash soup, with Zinfandel! I saw this recipe on cooks.com, submitted by Deana Rowland. I made a few modifications and figured I should share it here. You can puree this soup, or, as I prefer, eat it as it is."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Pour generous amount of olive oil to cover bottom of a stock pot.
  • Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.
  • Add chopped onion. Cook until translucent.
  • Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems.
  • Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.
  • Peel squash and cut into medium sized cubes.
  • Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
  • Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 5-10 minutes.
  • Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.
  • Mince several sage leaves and chop reserved fennel fern. Add to pot.
  • Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
  • Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
  • Remove soup from heat and puree with hand mixer/blender (This is optional).

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Reviews

  1. Delicious!
     
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