Cream of Butternut Squash Soup
Source of Recipe
from dcogdill, a RDJ newsletter reader
Recipe Introduction
dcogdill's comments:
This is one of my family's favorite soup recipes. It's
very hearty and filling and great for a cold winter's
night. Perhaps add some bread to make it a complete
meal.
List of Ingredients
3 tablespoons butter
3 large minced shallots,
...(is a cross between garlic and onion)
2 medium butternut squash,
...(about 3 1/2 pounds, peeled, seeded, chopped)
5 - 6 cups chicken broth
pinch of cayenne pepper
pinch ground nutmeg
pinch ground cloves
2 cups frozen corn
1/2 cup whipping cream
1/2 teaspoon saltRecipe
Melt the butter in a Dutch oven size pot.
Sautee the shallots.
Add the squash and 5 cups of the broth, pepper, nutmeg
and cloves. Bring to a boil.
Cover and let simmer for 25 minutes or until squash is
very soft.
Remove the solids and place in a blender/processer.
Puree. Then stir back into broth.
Add the corn, cream, salt and the remaining broth if
the soup is too thick.
Cover and simmer gently, stirring often, until the corn
and the soup are hot.
May be made in advance and frozen up to 1 month.
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