Harvest Soup

10 ingredients
1 steps

Ingredients

  • 1 butternut squash
  • 2 cups potatoes, peeled and cubed
  • 2 cups onion, chopped
  • 6 cloves of garlic, crushed
  • 2 cups vegetable stock
  • 1 cup heavy cream
  • 1 stick of butter or margarine
  • 1 teaspoon cayenne
  • paprika (for garnish)
  • cinnamon (optional)

Directions

  1. 1
    {"0":"Cut squash in half, scooping out seeds. Place halves facedown on a baking sheet and place in 350 degree oven for 20 minutes or until tender.","1":"In a large saucepan, sautee onion and garlic until tender. Add potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender.","2":"Scoop cooked squash out of shells. Pour 1\/2 of squash, half of the potato\/onion mixture and 1\/2 cup heavy cream into a blender. Puree until smooth. Pour mixture into clean saucepan, repeat processes with remaining ingredients. Use additional vegetable broth and\/or cream to get the consistency you desire.","4":"Reheat blended ingredients prior to serving. Pour into bowls and sprinkle paprika on top. Serve with bread."}

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