Tomato Head's Butternut Squash Soup
photo by Linky
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4-5
ingredients
directions
- Heat oil in a medium pot over medium heat.
- Add onions and saute until translucent, add garlic and squash and saute 1 minute.
- Add water and ginger, increase heat to high and bring to a boil.
- Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream.
- If using tradional blender allow soup to cool, blend and reheat before serving.
- If using an immersion blender, blend soup and serve.
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Reviews
-
I used 2Tablespoons of olive oil to saute the onions and garlic b/c a half cup seemed like way too much. My DH and I felt that the flavor was quite bland and I had to jazz it up with pepper and extra salt. I was tempted to use chicken broth instead of water but I wanted to try to stick to the recipe as written. I subbed half and half for the cream. I liked the flavor of the ginger. Made for My 3 Chefs.
Tweaks
-
I used 2Tablespoons of olive oil to saute the onions and garlic b/c a half cup seemed like way too much. My DH and I felt that the flavor was quite bland and I had to jazz it up with pepper and extra salt. I was tempted to use chicken broth instead of water but I wanted to try to stick to the recipe as written. I subbed half and half for the cream. I liked the flavor of the ginger. Made for My 3 Chefs.
RECIPE SUBMITTED BY
Danny Beason
Knoxville, Tennessee
I'm disable now for a couple years. I was in sales for 25 years and was a policeman for 5 years before that and just floated around a few years before that. I've been married to the same gal for 30 years, got two sons and two grandchildren.
I got into the recipe seen and have got hooked on it, I'm not a cook but I'm learning as I go. Enjoy reading the different recipes.