Categories: entree, soup, vegetarian
Ingredients
- 6 cup veggie stock
- 2 lbs squash, peeled, seeded, cubed
- 1 cup carrots
- 1 cup celery
- 1/4 cup dry sherry
- 1 TBS olive oil
- 1 tsp salt
- 1 bay leaf
- 1 pinch white pepper
- 1/4 tsp nutmeg
- 1 tsp parley, chopped
- 1/4 tsp paprika, preferably hot paprika.
Directions
-
Saute carrots and celery until soft. Deglaze pan with sherry. Add stock, squash, salt, bay leaf, pepper and nutmeg and cook until squash is soft. Puree with an immersion blender until smooth. Top with parsley and paprika.