I like creamer and sweet soup, if you don't like creamer soups I would leave out the half and half, it tastes good without also.
This soup was very good, great flavor. But not something I would make for myself again as I didn't care for the texture of it. I was glad I could try it though.
Butternut Squash Soup (From: Myself)
- 1 butternut squash (peeled and cubed)
- 2 stalks celery
- 1/4 onion (diced)
- 2 Tb. Butter
- 32 oz. chicken broth
- 1/3 c. brown sugar
- 1 T. cinnamon
- 1/4 c. half and half
Melt butter in a large pot. Add veggies and cook until browned.
Pour in chicken broth just enough to cover veggies. Turn to low, cover and simmer for about an hour or until veggies are tender.
Puree veggies in blender.
Put back in pot, add brown sugar, cinnamon, half and half, and any other spices you want. Heat on low until hot.
Enjoy.
1 comment:
I make this to-die-for Thai Butternut Squash Soup with curry and coconut milk. I got the recipe from another blog and tweaked it to make it my own. This address is to my post about it at my old blog: http://knownothinggourmet.blogspot.com/2007/02/thai-butternut-squah-soup-take-two.html
Just today I made a different butternut squash soup. I halved the squash, removed the seeds and baked the halves face down until they were soft. I pureed the inside of the squash in a blender with vegetable stock and a bit of nutmeg, then heated it on the stove top. It was really good. I might post it on my blog later in the week.
I just happened to stumble across your blog. We have similar blogs, though mine isn't all cooking. Funny thing is, my first name is Carrie, but my nickname is Reese!
Happy Tuesday!
Reese
www.knownothinggourmet.com
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