Winter Squash Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 6 servings.
I enjoy trying new recipes and adding different seasonings to enhance the flavor. This is a tasty way to serve squash.
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
-
1.
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.
-
2.
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.
Nutrition Facts
1 cup: 170 calories, 10g fat (6g saturated fat), 35mg cholesterol, 754mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC