Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 2 h 5 min
Total time: 2 h 25 min
Yield: 6 serving(s)
Ingredients: 29.58 ml unsalted butter; 1 small onion, chopped; 4.92 ml rosemary, chopped; 1 small butternut squash, peeled, seeded and cut into chunks; 1419.54 ml chicken broth; 236.59 ml heavy cream; salt and pepper; 0.39-0.52 ml hot pepper sauce (or to taste); 118.29 ml chopped walnuts

Submitted by Maureenie

"I am not sure of the origin of this recipe, but I have had it for over 20 years. This is great served with a savory nut bread and a sharp cheddar."

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photo by Maureenie

Ready In:: 2hrs 25mins
Ingredients:: 9
Serves:: 6

ingredients

29.58 ml unsalted butter
1 small onion, chopped
4.92 ml rosemary, chopped
1 small butternut squash, peeled, seeded and cut into chunks
1419.54 ml chicken broth
236.59 ml heavy cream
salt and pepper
0.39-0.52 ml hot pepper sauce (or to taste)
118.29 ml chopped walnuts

directions

In a large heavy stockpot, melt butter over medium heat.
Add onion and rosemary and saute until the onion is soft, about five minutes.
Add the rest of the ingredients except for the walnuts. Decrease the heat to low, cover, and let come to a simmer, stirring occasionally.
Cook until squash is very soft, about two hours.
Puree hot soup in a food processor, adding extra broth, if necessary.
Ladle into bowls and garnish with nuts.

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RECIPE SUBMITTED BY

Maureenie

I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).

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