Recipes
Recipes
Butternut Squash Soup
Ingredients
| 1/4 | cup (1/2 stick) Butter |
| 5 1/2 | pounds butternut squash, peeled, seeded, cut into 3/4 - inch cubes (about 10 cups) |
| 3 | cups chopped onion |
| 3 | medium carrots, sliced thinly |
| 5 | teaspoons minced fresh thyme |
| 5 | teaspoons Cook's Delight Chicken Base |
| 7 | cups water |
| 1/2 | cup chopped fresh chives |
| 1/4 | teaspoon ground nutmeg |
Directions
- Melt butter in large pot over medium-high heat. Add squash, onions, carrots, and thyme. Sauté until squash begins to soften and brown, about 10 minutes.
- Add Cook's Delight Chicken Base, and water; bring to boil. Reduce heat to medium, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth; return to same pot. Stir in 1/3 cup chives and nutmeg. Season with salt and pepper. Serve with additional chives if desired.
Makes 8 Servings
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