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Winter Squash Soup

Thrifty.Chef's picture
Ingredients
  Water/Chicken broth 3 1⁄2 Cup (56 tbs)
  Salt 1⁄2 Teaspoon
  Butternut squash 2 Pound, peeled, halved, seeded, and diced (1 Large Piece)
  Garlic 10 Clove (50 gm), peeled and quartered
  Stale white bread slice 2 , with the crusts removed, diced
  Black pepper 1⁄4 Teaspoon
  Dried basil 1 Teaspoon, crumbled
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Minced parsley 2 Tablespoon
Directions

1. Bring the water and salt to a boil in a 3-quart saucepan. Add the squash and garlic, and simmer for 25 minutes, covered, or until the squash is very tender, stirring occasionally.
2. Add the bread, pepper, and basil, reduce the heat, and simmer, uncovered, for 2 or 3 minutes longer. Puree the soup in an electric blender or food processor, then return it to the saucepan and reheat, uncovered, to serving temperature. Stir in the oil, and sprinkle each serving with some of the parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Winter, Everyday
Restriction: 
Vegetarian
Ingredient: 
Squash
Cook Time: 
28 Minutes

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