Butternut Squash Soup Recipe?!
1/2 CUP CHOPPED ONION
2 PEARS (SLICED & SEEDED)
2 TBS BUTTER
1/4 tsp SALT
2 CUPS CHICKEN BROTH (light)
1/4 tsp WHITE PEPPER
1 LB. BUTTERNUT SQUASH (PARED & SEEDED)
1/4 tsp CORIANDER SEED
1 tsp THYME LEAVES
1 CUP WHIPPING CREAM
BROWN ONIONS IN BUTTER UNTIL TRANSLUCENT; ADD SALT, PEPPER, CORIANDER, THYME & CHICKEN BROTH. WHILE KEEPING COVERED, BRING THIS TO A BOIL.
ADD SQUASH & SIMMER UNTIL SQUASH IS SOFT...ABOUT 20 MINUTES. REMOVE
SQUASH WITH SLOTTED SPOON & PLACE IN BLENDER. PUREE. RETURN PUREED
SQUASH TO BROTH. STIR IN WHIPPING CREAM & COOK ANOTHER 5 - 10 MINUTES.
SPOON INTO BOWLS & GARNISH WITH PEAR SLICES & CHOPPED PECANS.
Answers: BUTTERNUT SQUASH SOUP
1/2 CUP CHOPPED ONION
2 PEARS (SLICED & SEEDED)
2 TBS BUTTER
1/4 tsp SALT
2 CUPS CHICKEN BROTH (light)
1/4 tsp WHITE PEPPER
1 LB. BUTTERNUT SQUASH (PARED & SEEDED)
1/4 tsp CORIANDER SEED
1 tsp THYME LEAVES
1 CUP WHIPPING CREAM
BROWN ONIONS IN BUTTER UNTIL TRANSLUCENT; ADD SALT, PEPPER, CORIANDER, THYME & CHICKEN BROTH. WHILE KEEPING COVERED, BRING THIS TO A BOIL.
ADD SQUASH & SIMMER UNTIL SQUASH IS SOFT...ABOUT 20 MINUTES. REMOVE
SQUASH WITH SLOTTED SPOON & PLACE IN BLENDER. PUREE. RETURN PUREED
SQUASH TO BROTH. STIR IN WHIPPING CREAM & COOK ANOTHER 5 - 10 MINUTES.
SPOON INTO BOWLS & GARNISH WITH PEAR SLICES & CHOPPED PECANS.
Yes, this does sound like a good recipe. Thanks for sharing it. :)
That's a fabulous squash recipe. What is the question?
Thank you.
- Recipe via Meal-Master (tm) v8.03
Title: APPLE AND BUTTERNUT SQUASH SOUP
Categories: Soups, Fruits, Cyberealm
Yield: 10 servings
3 tb Unsalted Butter
1 lg Onion, chopped
2 tb Curry Powder
1 ts Chili Powder
2 1/2 c Chicken Broth
3 lb Butternut Squash, peeled,
Seeded and cubed (8 cups)
21 oz Granny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
1/2 c Heavy Cream
2 1/2 c Chicken Broth
1 tb Fresh Parsley, chopped, or
1 tb Fresh Cilantro, chopped
In a large heavy pot, melt butter over medium heat.
Add onions and saute until translucent, about 5
minutes. Add curry powder and chili powder. Mix well.
Cook, stirring occasionally, 5 minutes. Stir in 2 1/2
cups chicken broth, squash, apples, and salt and
pepper to taste. Bring to a boil. Reduce heat. Cover
and simmer 30-45 minutes until squash is very tender,
stirring occasionally.
Strain soup, reserving liquid. Puree vegetables in a
food processor in several batches. In same pot,
combine vegetable puree, reserved cooking liquid,
cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with
parsley.
Source: Victoria Magazine, January 1994 Typed by
Katherine Smith