Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T butter
1 onion (I use half of an onion but my mother in law uses a whole one)
2 cloves of garlic chopped (I use one clove but the original recipe calls for 2)
1 2 1/2-3 pound butternut squash
salt and pepper to taste
4 cups of water
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Directions: |
Directions:chop the onion
chop the garlic
cut the butternut squash in half and remove the seeds
peel the squash and cut in to cubes about 3/4 inch
Melt the butter to a large (big enough for all the squash) sauce pan over medium heat.
Add the onion and cook until translucent and fragrant.
Add garlic and squash -- cook for about 7 minutes until the flavors are nicely mixed together.
Stir in water and bring to a boil
Let it simmer covered until the squash is tender (about 20 minutes)
Puree or mash the soup with a blender, masher, mixer or whatever you prefer. (Be careful when mixing. That squash is hot!!)
My mother in law Diana puts the final product through a strainer for a beautiful finish (looks like a 5 star meal) but I like mine a little lumpy so I call it a day after I mash it.
Season with salt and pepper to taste. |
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Personal
Notes: |
Personal
Notes: I am always careful with salt and pepper in a soup. We have all had the salty soup experience and the too peppery pucker so I usually leave the salt and pepper up the the diner so i can avoid this. It is a very flavorful soup and can stand on its own.
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