Tomato Head's Butternut Squash Soup

Total Time
40mins
Prep 10 mins
Cook 30 mins

WBIR & Tomato Head, great soup dish.

Ingredients Nutrition

  • 12 cup oil
  • 34 cup onion, chopped
  • 4 cloves garlic, chopped
  • 1 small butternut squash, peeled seeded and chopped (about 4 cups)
  • 4 cups water
  • 1 tablespoon ginger, grated
  • 1 teaspoon salt
  • 12 cup heavy cream

Directions

  1. Heat oil in a medium pot over medium heat.
  2. Add onions and saute until translucent, add garlic and squash and saute 1 minute.
  3. Add water and ginger, increase heat to high and bring to a boil.
  4. Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream.
  5. If using tradional blender allow soup to cool, blend and reheat before serving.
  6. If using an immersion blender, blend soup and serve.

Reviews

(1)
Most Helpful

I used 2Tablespoons of olive oil to saute the onions and garlic b/c a half cup seemed like way too much. My DH and I felt that the flavor was quite bland and I had to jazz it up with pepper and extra salt. I was tempted to use chicken broth instead of water but I wanted to try to stick to the recipe as written. I subbed half and half for the cream. I liked the flavor of the ginger. Made for My 3 Chefs.

Linky November 30, 2009

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