Jody's Butternut Squash Soup
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 cup
- Serves:
- 4-6
ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1⁄2 cup white onion, diced
- 3⁄4 cup carrot, diced
- 4 cups butternut squash, roasted (see step 1)
- 3 cups vegetable stock
- salt & fresh ground pepper
- 1 dash ground nutmeg, to taste
- 1⁄2 cup heavy cream (optional)
directions
- Roast squash: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done.
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth.
- Return to the pot, and stir in the heavy cream. Heat through, but do not boil.
- Serve warm with a dash of nutmeg.
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RECIPE SUBMITTED BY
Momginerd
Livonia