Had this last night at a Relief Society meeting/homemaking/HFPE/enrichment and it was amazing. I didn't add the sour cream or croutons and it was still SO delicious!
1 butternut squash
1 small onion
2-3 carrots
32 oz. chicken stock
1 tsp. garlic
sour cream/croutons
Cut the squash lengthwise and scrape out seeds. Roast in oven cut side down about an hour, or until very tender, at 375. In a pot add chopped onion, carrots, and garlic. Cover with broth and simmer until tender. When the squash is done, let it cool a bit then scrape it out of the skin and add to the veggies in the pot. Add remaining stock and simmer. Using a measuring cup, add to blender and blend until smooth. Serve hot. Garnish with a dollop of sour cream and croutons.
I love soup. Love it. I can't wait to try this one.
ReplyDeleteVelvety, savory, buttery and delectable!
ReplyDeleteThis soup is SO GOOD! My three year old requested the leftovers for lunch.
ReplyDeleteI did add a couple more carrots. I used a hand blender instead of transferring it to the blender, because it is easier with the same results. I also blended in a cup of sour cream at the end instead of using it as a garnish.
I use an immersion blender, too -- glad you enjoyed it two years later! ;P
ReplyDeleteI made it last year too and loved it. I just thought that I would add the tip about the blender. :)
ReplyDelete