Bauman College Programs

Author Topic: Winter Squash Soup  (Read 2217 times)

Offline ShannonG

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Winter Squash Soup
« on: October 10, 2007, 11:17:10 AM »
This is a surprisingly flavorful soup!  You can also roast the squash and/or garlic to add a different flavor.  The original recipe calls for 1/2 cup of cream which I omitted for a lower fat version, it's plenty creamy without.

1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/2 cup cream (optional)

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream (optional); bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

6-8 servings