Winter Squash Soup (Taste of Home)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement