Winter Squash Soup (Taste of Home)
Ready In: 2 hrs
Serves: 6
Ingredients
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups chicken broth
- 2 cups mashed cooked butternut squash (I use 1 large butternut squash, but acorn or hubbard would work as well)
- 2 tablespoons fresh parsley, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon dried savory
- 1⁄4 teaspoon dried rosemary, crushed
- 1⁄8 teaspoon pepper
- 1 cup half-and-half
Directions
- If you have a preferred way of cooking your squash, cook it and mash it and skip to step 6; if not, read on.
- Cut the squash in half lengthwise and scoop out the seeds.
- Place the squash flesh side down in a casserole dish filled with 1 inch of water.
- Bake at 350 degrees until the squash is soft and the skin is blistered slightly (45 minutes to an hour).
- Remove the skin and mash the squash - you need 2 cups for this recipe.
- In a large saucepan, saute celery, onion, and garlic in butter until tender.
- Stir in flour until blended.
- Gradually add the broth and bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Reduce heat and stir in all remaining ingredients extept the half and half.
- Simmer uncovered for 10 minutes or until heated through.
- Use a blender or food processor to process the soup in batches until smooth.
- Return to the pan and heat through.
- Gradually stir in the half and half.
- Cook 5 more minutes, stirring occasionally.
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