March 29, 2013

Butternut Squash Soup

Yum! I've made this a few times now, my husband loves it.
See the photos and recipe, click below

Butternut  Soup
1 tbs olive oil
1 tbs unsalted butter
1/2 cup diced onion
3/4 carrots (or more)
1 pepper, green, red or orange will do fine.
4 cups peeled and cubed butternut squash, one is usually enough
3 cups vegetable stock
1/2 tsp pepper
1 tsp salt
1 tbs Herbs de Providence
1/2 tsp nutmeg
1/2 cup heavy cream

Heat the oil and melt the butter in a large pot over medium heat. 
Cook and stir the onions in the butter mix until tender.
Add the carrots and squash into the pot. 
Pour in vegetable stock and season with salt, pepper, and nutmeg. 
Bring to a boil, reduce heat and simmer until the vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth.
Return mixture to the pot and stir in the heavy cream. 
Heat, but do not boil. 
Serve warm with a dollop of sour cream and a dash of nutmeg.

My husband takes this to work for lunch. Great soup to share.

Groovy peace and love to all, 

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