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Home Learning Kitchen Soups - Squash - Butternut Squash Soup By Meryl

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Post by :Rawkin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2151

Click below to download : Soups - Squash - Butternut Squash Soup By Meryl (Format : PDF)

Soups - Squash - Butternut Squash Soup By Meryl

"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Prep Time: approx. 25 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 1 Hour . Makes 6 servings.

1/4 cup and 2 tablespoons chopped onion
1/4 cup margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

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Yields: 10 servings 1 cup white onion, roughly chopped 2 ounces butter 5 pounds butternut squash, peeled, seeded and diced 2 1/2 pounds potatoes, peeled and diced 1/2 pound carrot, peeled and diced 1/2 gallon vegetable stock 1 quart cream 1 tablespoon curry powder 1 tablespoon fresh lemon juice 1/4 cup brown sugar salt and white pepper to taste In a large pot, melt the butter on low heat. Add the onions, carrots and squash and cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, 30 minutes to an hour. The objective is to bring out

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Soups - Squash - Butternut Squash Soup By Meryl

Soups - Squash - Butternut Squash Soup With Apple Confit

Soups - Squash - Butternut Squash Soup