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Hearty Butternut Soup

Hearty Butternut Soup

Thank you to Linda for this post!

With a few hundred pounds of squash in our basement, we have tried many variations of butternut soup, many of which got poured down the drain. The taste just wasn’t there or the texture was icky, to use the girls’ words. Today, I finally found a variation we all liked.

Source: Courtesy of Linda Sleichter (Entered by Jay Sleichter)
Serves: Serves 4-6


Ingredients
2-3 pounds Butternut Squash      View Available Products
2 Small Onions, Chopped      View Available Products
2 Carrots, peeled and sliced thin      View Available Products
1 tsp Minced Ginger
2 Tablespoons Flour
1/2 tsp Majoram

Step by Step Instructions
  1. 1. Prepare butternut squash ahead of time by baking for 40 minutes at 400 degrees. Cool. Then, peel and dice into chunks. 2. In a large saucepan, saute onions, carrots, and garlic in butter until onions are translucent. 3. Add flour, majoram, salt and pepper. Stir on medium-high heat for one minute. 4. Add milk, stirring constantly. 5. Stir in cubed, peeled squash. 6. Stir in chicken broth. Reduce heat to simmer. 7. Allow to simmer for 10-15 minutes.

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