Это предварительный просмотр рецепта "Butternut Squash Soup".

Рецепт Butternut Squash Soup
by Mellie Duffy

Butternut Squash Soup

This is an easy,healthy, tasty recipe using seasonal butternut squash. It's so good on a chilly fall night!
I microwave the squash for 2 minutes and let cool before peeling it. It makes it a lot easier to peel.
Vegetable stock can be used instead of chicken stock if desired.
I like to use 99% fat free, 33% reduced sodium chicken broth.
Soup can be be seasoned with nutmeg or cinnamon if desired.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: США American
Приготовление: Порций: 6 cups

Ингредиенты

  • 2 Tbs. olive oil
  • 1 red onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 6 cups butternut squash, seeded and cut into chunks
  • 4 cups chicken broth

Инструкции

  1. In a large saucepan, heat olive oil. Add onion, celery, carrot, garlic, salt and red pepper flakes. Saute for 10 minutes or until vegetables are soft. Add squash and chicken stock, bring to a boil, cover and simmer for 30 minutes or until squash is soft and cooked through.
  2. Pour into a blender and pulse until smooth. You can also leave the soup a bit chunky and just mash it with a potato masher.