Butternut Squash Soup

12 ingredients
7 steps

Ingredients

  • 1 large butternut squash
  • 1 sliced onion
  • 1 sliced leek
  • 1 celery stalk, chopped
  • 16 oz. water
  • 1 chicken bouillon cube
  • 1/2 tsp. thyme
  • 2 oz. cream or milk
  • salt
  • pepper
  • nutmeg
  • 1 Tbsp. margarine

Directions

  1. 1
    Microwave on High the whole squash until soft, 8 to 10 minutes.
  2. 2
    When cool, cut open and remove seeds and pulp.
  3. 3
    Scoop squash away from skin; set aside.
  4. 4
    Saute onion, leek and celery in large soup pot with margarine.
  5. 5
    Add water, bouillon, squash, cream (or milk) and spices.
  6. 6
    Simmer for 45 minutes.
  7. 7
    (Squash can be substituted with pumpkin.)

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