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Butternut Squash Soup
Butternut Squash Soup
Bake two medium butternut squash in the oven (sliced long way, upside down in baking pan with a half inch of water, covered with foil tightly) until tender.

Bring to boil -
5 cups of water
2 cups vegetable broth

Add -
1 onion (chopped)
Cook in broth on simmer for 5 minutes

Add -
2 garlic cloves (chopped)
2 stalks of Thyme
8 leaves of Sage (or 4 if doing variation)

 

Cook on simmer for 5 minutes
Add -
Squash and stir some and then put in blender and blend all ingredients. Put back in pan to simmer for 10 minutes.

EAT and ENJOY

Variation - (Roast in over 4 of the leaves of Sage (only takes 1-2 minutes, so watch closely until lightly brown)) crumble into the blended soup and simmer for the last 10 minutes. This makes it really delicious!!!

Preparation Time: 2 hours Serves: 4-6
Recipe Origin: United States
Submitted by:
Cheryl Swarts
Connecticut
United States
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