Butternut Squash Soup
Source of Recipe
Giada De Laurentis
Recipe Introduction
Delicious!
List of Ingredients
2 tablespoons butter (room temp)
2 tablespoons extra virgin olive oil
1 medium onion chopped
1 medium carrot peeled and chopped into 1/2 inch pieces
3 cloves of garlic, minced
3 1/2 pounds butternut squash (easier if you buy it cut up) 7 to 8 cups
6 cups chicken stock
1/4 cup chopped fresh sage (optional)
salt and pepper to tasteRecipe
In 8 quart pot add butter and oil and melt together. Add the onion and carrot, stirring occasionally until the onion is soft (about 5 minutes). Stir in the garlic until aromatic (30 seconds). Add the squash and chicken stock and bring the mixture to a boil. Continue to boil until the veggies are tender, about 20 minutes. You can add the sage with the chicken stock if you want.
Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper to taste. Keep the soup warm over low heat until ready to serve.
4 - 6 servings
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