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Saturday, 13 April 2013

Butternut Squash Soup

Ah, we do love a good butternut squash soup. And this is good! And easy!  Something important with kids around.  This soup is great on its own, but you could also serve it as an appetizer, or with toasted gluten-free bread or crackers.  Believe it or not, both my kids have enjoyed this soup from the time they were very small.  Enjoy!

Butternut Squash Soup
Makes 4-6 servings

Melt in large saucepan:
2 Tbsp. butter

Cook in butter until onion softens:
1 onion, chopped

Stir in & sautee 5 minutes:
1 med-large butternut squash, chopped coarsely
(easiest to peel outside skin off w/ a veggie peeler, then chop, removing seeds)
3 carrots, peeled & chopped coarsely (OR 2 carrots + 1 parsnip)

Stir in:
6 cups chicken stock (can be made w/ bouillon cubes)
¼ - ½ tsp rosemary
¼ - ½ tsp nutmeg
¼ - ½ tsp salt (do not add extra salt if your chicken stock has salt)
¼ - ½ tsp pepper

Bring to a boiled while uncovered.  Simmer, still uncovered, for about 20-25 minutes until squash is tender.

Puree soup before serving – if you don’t have a stick blender, you can just use a blender.  You can put blended soup back in the pot to reheat slightly and to adjust salt/pepper if needed.

Nice served w/ a dollop of cream in the middle of bowl.

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