Wednesday, November 9, 2011

A Soup a Week for Winter: Butternut Squash

This is a really yummy recipe that may not make it to mealtime if my husband keeps sneaking "tastes" of it. I happened to have some butternut squash sitting on the counter needing to be used, and so I went to work searching for a recipe. However, I didn't have all of the ingredients for any of the recipes I found, so I improvised and created my own recipe.

Butternut Squash Soup
1 large Butternut Squash
1 large onion
4 cloves of garlic
3 large carrots
3 14oz cans of chicken broth (use vegetable for vegetarian)
1/2 cup sour cream

  1. Peel squash and scoop out seeds. Then dice into cubes.
  2. Chop onion and garlic.
  3. Peel and chop carrots
  4. Put Vegetables in crock-pot with the cans of broth, then fill one can with water and add that too. Cook on low overnight. 
  5. All the vegetables should be really soft at this point. pour into a large container (a bowl or a pot will work) and add sour cream. Stir until there are no big lumps of sour cream.
  6. Put soup into the blender and puree until smooth. 
  7. Pour back into crock-pot to keep warm until mealtime.

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