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Winter Squash Soup

Winter Squash Soup
I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.
6 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2 cups mashed cooked butternut, acorn or Hubbard squash
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 to 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 cup half-and-half cream

Directions

  • In a large saucepan, saute the celery, onion and garlic in butter
  • until tender. Stir in flour until blended. Gradually add the broth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat; stir in the squash, parsley, salt, savory, rosemary and
  • nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated
  • through. Cool slightly.
  • In a blender, process soup in batches until smooth. Return to the pan
  • and heat through. Gradually stir in cream. Cook 5 minutes longer,
  • stirring occasionally. Yield: 6 servings.
© Taste of Home 2013

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Winter Squash Soup (continued)

Nutrition Facts: 1 serving (1 cup) equals 170 calories, 10 g fat (6 g saturated fat), 35 mg cholesterol, 754 mg sodium, 16 g carbohydrate, 3 g fiber, 4 g protein.
© Taste of Home 2013