Perfect Butternut Squash Soup
By: Ashley & Jason ...
Published: Thursday, July 22, 2010 - 3:00pm

Ingredients




2 med butternut squash- peeled, diced, seeded
2 med onions, diced
2 carrots, peeled, diced
2 ribs celery diced
2 garlic cloves, chopped

Preparation

1 In a soup pot heat 2 glugs of olive oil over med low heat, add c,c,o, g - until translucent - about 15-20 minutes. 2 Then add squash, bay leaf & a couple sprigs of fresh thyme, s&p. Sauteed for another 15-20 min. on med-low heat until the squash starts to fall apart & gets soft. 3 Cover with veg. stock & cook another 20 min. until the squash is now totally soft 4 You may need to adj the amount - if it looks like it is getting too thick, add a little water. 5 Blend with hand blender & then add in about half a cup of heavy cream. 6 Adj seasonings. 7 If you like, you can add in cinnamon, nutmeg &/or a clove to make it more spicy & festive! 8 This soup can be served day of or is even better the next day! Toast a piece of bread & float it on top - garnish if you like with a little parsley

About


I know the cream sounds heavy, but it really rounds out the vegetables. http://latavolamarcherecipebox.blogspot.com/2009/03/butternut-squash-soup.html