Winter Squash Soup (Taste of Home)

Name: Winter Squash Soup (Taste of Home)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 serving(s)
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

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Recipe by TrinkDawg

Smooth, creamy, rich, and delicious! We got this from a Taste of Home Heartwarming Soups magazine. Prep time on this recipe includes cooking the squash.

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READY IN: 2hrs

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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.