roasted squash soup
Stephanie
Tim Muller the author of the recipe also suggested adding carrots, celery and tart apples. I first made this recipe while work out at the Fruit and Vegetable Garden.
ingredients
- 1 cup butter
- 1 large finely chopped onion
- 4 chopped garlic cloves
- Three 14 oz cans of chicken broth
- 4 cups roasted butternut squash
- 4 cups roasted acorn squash
- 1 tsp minced fresh thyme
- 1 tsp fresh sage
- 1 cup whipping cream
- 2 tsp sugar
directions
- 1
Melt butter in a large pot and saute onion and garlic until tender.
- 2
Add squash and herbs; bring to a boil.
- 3
Reduce heat, cover and simmer about 20 minutes.
- 4
Puree soup in blender and return to pot.
- 5
Add cream sugar; bring to a simmer. Add salt and pepper to taste.
Source: Stephanie
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