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Tuesday, October 4, 2011
Harvest Squash Soup
1 small to medium butternut squash peeled, seeded
1 small onion chopped
2-3 stalks of celery chopped
2 large carrots peeled and chopped
2 tablespoons of butter
6 cups good chicken stock
1/2-3/4 cup half and half
salt and pepper to taste
Nutmg
Directions
Cut squash into 1 inch chunks. In a large pot melt butter, add onion, carrots and celery cook until softened.
Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 mins to 20 mins. Remove the vegetables and put into blender or use stick blender and puree. Return the blended squash to pot. Stir and season with salt and pepper and pinch of nutmeg. Add half and half and heat a little longer and serve with crusty bread.
1 small onion chopped
2-3 stalks of celery chopped
2 large carrots peeled and chopped
2 tablespoons of butter
6 cups good chicken stock
1/2-3/4 cup half and half
salt and pepper to taste
Nutmg
Directions
Cut squash into 1 inch chunks. In a large pot melt butter, add onion, carrots and celery cook until softened.
Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 mins to 20 mins. Remove the vegetables and put into blender or use stick blender and puree. Return the blended squash to pot. Stir and season with salt and pepper and pinch of nutmeg. Add half and half and heat a little longer and serve with crusty bread.
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