Butternut Squash Soup

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Prep Time: 1 hour
Serves: 4
Original Source: Martha Stewart, Whole Foods Market, foodnetwork.com, and other recipes on the Internet

A short paragraph to introduce the recipe, if desired.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 4 cloves garlic
  • 2-3 lb butternut squash, peeled and chopped into inch-long cubes
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1 small apple, chopped
  • 4 cups chicken broth
  • 1/2 cup orange juice



Cooking

  1. Melt butter into a large stock pot over medium heat.
  2. Add onions and carrot and cook until onion is translucent, about 2 minutes
  3. Add garlic, squash, spices, and apple, and cook another 5 minutes.
  4. Add chicken broth, increase heat, and bring to a boil.
  5. Once boiling, reduce heat and simmer for about 20 minutes or until squash is tender.
  6. Place squash in a blender and lightly puree. Return to pot.
  7. Stir in orange juice and serve immediately. Add salt or pepper to taste.




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