Butternut squash soup
(from alaird’s recipe box)
can add Thyme, cumin cinnamon
double it to fill 1 crock pot
Source: online
Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people
Categories: soup
Ingredients
- 1 tablespoon butter
- 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
- 3/4 cup chopped carrot
- 1/2 cup chopped sweet onion
- 2 1/2 cups fat-free, less-sodium chicken broth
- 1/4 cup half-and-half (or rice milk)
- 1/8 teaspoon salt
Directions
- To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
-
Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.