Basic Squash Soup Recipe and Easy Variations
Author: Tracy Iseminger
Recipe type: Soup
Serves: 4-6
- 1 Medium Butternut Squash
- 2 Cloves of Garlic
- 3 TBSP Butter
- 13 oz. Milk (or coconut milk to make vegan)
- 3 Cups Chicken or Vegetable Broth
- ¼ tsp Ground Pepper
- ¼ tsp Salt
- Cut squash in half and remove seeds. Place with inside facing up in baking dish.
- Brush with 1 TBSP of melted butter.
- Place 1 clove of garlic in each half and spinkle with pepper.
- Roast at 350 degrees partially covered until tender (approx 45 minutes).
- Peel skin while warm.
- Combine roasted squash (with garlic), 2 TBSP butter, and milk in blender and puree.
- Bring broth to a low boil.
- Add squash puree in until smooth.
- Add herbs, spices, noodles or rice depending on your variation.
- Simmer on low for 10 minutes.
Recipe by Inner Child Fun at https://innerchildfun.com/2013/10/basic-squash-soup-recipe-and-easy-variations.html
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