Winter Squash Soup

Name: Winter Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 2 ribs celery ribs, chopped; 710 milliliters chicken broth; 0 teaspoons dried rosemary, crushed; 0 teaspoons dried savory; 3 Tbsps all-purpose flour; 2 Tbsps minced fresh parsley; 1 garlic clove, minced; 0 teaspoons ground nutmeg; 237 milliliters half-and-half cream; 473 milliliters mashed cooked butternut, acorn or Hubbard squash; 1 medium onion, chopped; 0 teaspoons pepper; 1 teaspoons salt

Need a vegetarian soup? Winter Squash Soup could be a spectacular recipe to try. This recipe serves 6. One serving contains 149 calories, 3g of protein, and 11g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up garlic clove, pepper, half-and-half cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly.

Ingredients you will need

Rosemary

Parsley

Butter

Celery

Garlic

Nutmeg

Pepper

Squash

Broth

All Purpose Flour

Onion

Salt

Equipment you will use

Sauce Pan

In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.

Ingredients you will need

Cream