Sunday, September 25, 2011

Butternut Squash Soup

1 potato peeled & chopped 
1 butternut squash, peeled, seeded & chopped 
3 carrots chopped & peeled 
2 celery stalks chopped 
1 onion chopped 
2 garlic cloves minced 
3 cans (14.5 oz each) veg broth /water
3 tbs. honey 
3/4 tsp dried thyme leaves 
salt & pepper to taste 

Cook garlic and onions in 2 (Stock Pot) tbs of butter about 5 min. Stir in carrots and celery. Cook and stir about 5 minutes or until just tender. Stir in potato, squash, veg broth, honey and thyme.
Bring mix to boil; reduce and simmer, covered 30-45 minutes until vegetables are tender.
Remove from heat and cool slightly. Put in blender, food processor or use a hand blender and process until smooth. 
Season to taste with salt and pepper then reheat. 
Garnish with a dollop of sour cream and chopped fresh chives or fresh thyme.

Tip of the day: Placing Potatoes in salt water for 15 minutes before baking, make them bake quickly.

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