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Butternut Squash Soup

keithsnow's picture
Chef Keith Snow cooks up a delicious seasonal soup.
Ingredients
  Butternut squash 1 Small, peeled and cubed
  Butternut squash 1 Medium
  Onion 1⁄2 Medium, diced
  Onion 1 Small, minced
  Diced celery 1⁄2 Cup (8 tbs)
  Celery ribs 1
  Grated fresh ginger 1 Tablespoon
  Fresh ginger 1 Tablespoon, grated
  Butter 3 Tablespoon
  Chicken broth/Veggie broth 2 Cup (32 tbs) (Organic)
  Heavy cream 1⁄2 Cup (8 tbs) (Organic)
  Water 2 Cup (32 tbs)
  Nutmeg 1 Pinch, fresh grated
  Nutmeg 1⁄8 Teaspoon
  Sour cream 1 Tablespoon (For Garnish)
  Garlic clove 1 , sliced
  Salt and pepper To Taste
  Apple 1 Small, peeled, cored and diced
For garnish
  Chopped chives 1⁄2 Teaspoon
Directions

MAKING
1. In a heavy bottom pan, over medium low heat, melt butter and add in celery, onion, salt and pepper, stir and allow to sweat for few minutes.
2. Add in the apple and stir to mix.
3. Drop in squash, water and chicken stock, and allow to cook for about 20 minutes or until the squash is tender.
4. Add in the cream and fresh nutmeg, taste and adjust the seasoning if needed.

FINALIZING
5. Turn off the heat and using an immersion blender, blend the soup until it is smooth.

SERVING
6. Serve hot in a soup bowl, sprinkle with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Butternut Squash
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4
What could be more comforting on cold winter nights than a piping hot bowl of butternut squash soup? Healthy, tasty and very simple to make, you can easily whip up wonderful butternut squash soup at home using this recipe as presented by Keith Snow. Soul satisfying!

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