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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rosemary Butternut Squash Soup Recipe

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This recipe for Rosemary Butternut Squash Soup is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 large butternut squash
1 tablespoon vegetable oil
6 cups chicken broth
1 tablespoon finely chopped rosemary + sprigs to garnish
2 tablespoons grated orange zest
salt and pepper, to taste
2 tablespoons sour cream
3 tablespoons heavy cream

Directions:
Directions:
Cut butternut squash in half; peel, seed, and scooped out fibers. Coat inside with vegetable oil. Place cut-side down on a baking sheet. Roast in a preheated 375ºF oven for 25 minutes or until tender. Transfer to an eight quart pot. Add chicken broth, 1 tablespoon rosemary, and orange zest; boil over medium-high heat. Reduce heat and simmer for 30 minutes. Transfer to a food processor or blender and blend until smooth. Season with salt and pepper. Return to pot and keep warm or ladle soup into bowls. Combine sour cream and heavy cream in a mixing bowl. Decoratively swirl a small amount of cream mixture into the soup to garnish and garnish with rosemary sprigs. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
N/A

 

 

 

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