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Recipes - Butternut Squash Soup

Recipe Name

Butternut Squash Soup

Submitted by

RCM

Recipe Description

Easy and quick

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



1/2	cup, chopped	Onion, chopped
1	tablespoon	butter- unsalted
1	medium (2-3/4" dia) (approx 3 per lb)	apple, peeled and chopped
1	teaspoon	sage (or 8 leaves fresh & chopped)
2.5	cups	chicken broth, fat free, low sodium
2.5	cups (8 fl oz)	water
16	cups, cubes	Squash, butternut (can substitute frozen but reduc
1	teaspoon	salt
1	dash	white pepper
2	fliud ounces	heavy cream (1/4 cup) can use more for smoothness

Steps

Sequence	Step

1	Melt one T unsalted butter and soften onion and apple in dutch oven over med heat. Add sage just at the end
2	add water, broth, and squash and bring to boil. Cook until fork tender
3	Remove from heat, and slowly add cream. Puree with immersion blended until desired consistency.
4	Add salt, pepper to taste. Serve with dusting of freshly grated nutmeg or dill sprig.
5	You can easily substitute frozen squash by reducing the liquid amount or adding more squash. It is better with fresh squash, but frozen is fine and fast!

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