New Menu Fall Squash Soup :: Good Recipes

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Fall Squash Soup

"A delicious, warming squash soup with other fall veggies and spices is ideal for a cold day. Light enough to serve as an appetizer, however scrumptious sufficient to make a main dish. Serve warm with a hearty slice of toast."

Ingredients :

3 tablespoons butter
1 onion, diced
1 celery stalk, diced
1 carrot, diced
2 cloves garlic, minced
four cups fowl stock
1 butternut squash, peeled and cubed
1 small turnip, peeled and diced
1 small sweet potato, peeled and cubed
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to flavor
salt and ground black pepper to taste

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H15M

Melt butter in a massive soup pot over medium warmth till just bubbling and beginning to odor nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook till onion is tender and translucent, another 3 to five minutes. Add garlic directly to the lowest of the pot and cook for approximately 1 minute earlier than stirring; be cautious to save you burning. Add chook inventory, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup till candy potato is fork smooth, about forty mins.
Puree soup the use of a stick blender to desired consistency. Season to flavor with cinnamon, nutmeg, salt, and black pepper.

Notes :

To without difficulty peel the squash, first cut a small piece off of each give up. Set the massive cease flat on a reducing board, and use a potato peeler to peel downward from the top in lengthy strokes. Once peeled, reduce the squash in half lengthwise and cast off the seeds with a spoon.
For greater control over the chunkiness of the soup, puree part of it in a stand blender in preference to the use of a stick blender.

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