Sunday, February 21, 2010

Butternut Squash Soup

After enjoying a few days of my delicious carrot ginger soup, I decided it was time for a flavor change!  I made butternut squash soup much like I made the carrot soup.  Sorry, the hubby was too busy filing taxes to take a picture of this one but it looks just like the carrot soup :)

  • about 2 lbs of peeled and diced butternut squash (see tips)
  • 2 medium potatos, peeled, diced and cooked in pot of water to 80% doneness
  • 1 medium onion, peeled and quartered
  • 1/2 lb carrots
  • 4 tbsp consume

Bring 5-6 cups of water to a boil.  Place onion, diced squash, carrots, and potatos into pot and reduce to simmer.  Cook approximately 15 minutes.  Add consume and continue to cook for about 5 more minutes.  Puree the soup with either a hand pulser, blender or food processor. DO NOT pour the hot liquid into your blender or processor, they can crack from the heat.  Instead, either use the pulser in the hot pot until you get all the chunks or use a slotted spoon to remove the veggies from the broth, transfer into a metal or heavy duty glass bowl, add 1 ladel of broth and puree until chunks are gone. Transfer the veggie puree back into broth and stir. Serve hot with optional dolup of sour cream.


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