Butternut Squash Soup
Cut squash into quarters and remove seeds. Place in baking pan with a little water and cook in 350 deg. F oven till squash is fork tender. When cool, peel and cube, then mash. Set aside. 2 celery ribs, chopped 1 medium onion, chopped 1 garlic clove, minced or 1 tsp. prepared minced garlic 2 tbsp. butter Saute in large saucepan till soft, stir in 1/4 cup flour and then slowly stir in 1 litre of sodium-reduced chicken broth. Bring to a boil. Cook and stir 2 minutes until somewhat thickened. Reduce heat and stir in- 2 cups mashed, cooked squash 2 tbsp. fresh minced parsley or parsley flakes 1/2 tsp. salt (or to taste) 1/8 to 1/4 tsp. nutmeg 1/4 tsp. savory 1/4 tsp. rosemary, crushed 1/8 tsp. pepper Simmer 10 minutes. Cool a bit, then puree in batches in food processor. Return to pan and heat through. Stir in 1 cup half and half Creamo. Cook 5 minutes long, try not to boil.
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