Butternut Squash Soup Cooking method
Squash soup recipe INGREDIENTS
• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste
1. Melt the butter in a large pot, and cook the onion, celery, carrot,
potatoes, and squash 5 minutes, or until lightly browned. Pour in
enough of the chicken stock to cover vegetables. Bring to a boil.
Reduce heat to low, cover pot, and simmer 40 minutes, or until all
vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return
to pot, and mix in any remaining stock to attain desired consistency.
Season with salt and pepper
Your Squash soup recipe is ready now
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