Tuesday, August 25, 2009

Butternut Squash Soup

This is an easy tasty way to get a ton of vegetables in one sitting.

2 TBS butter
1 small onion - chopped
1 stalk celery - chopped
1 med carrot - chopped
1 sweet potato - chopped
1 med butternut squash - chopped
1 jalapeno - chopped
2 cloves garlic - chopped
32 oz chicken broth

Butternut Squash Tip: In order to easily seperate the squash from its skin and chop it first cut it into quarters. Place the quarters in a large bowl with about in inch of water, cover with plastic wrap, and cook in the microwave for about 4 minutes or until soft.

Place butter, onion, celery, jalepeno, and garlic into large pan and saute for a few minutes. Next, add all other ingredients and bring to a boil. Simmer until all ingredients are soft. Let cool and then blend/food process until the soup is smooth.

Warm up and serve with a dollop of sour cream

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