Squash Soup

Name: Squash Soup
Ingredients: 1 butternut squash; 4 c. chicken broth or stock; 1 T. dried tarragon (3 T. fresh); 1 T. minced parsley; 1/2 t. celery seed (celery salt, if you prefer); 1 medium onion, chopped; 1 clove garlic, minced; 2 T. sherry, marsala, other suitable cooking wine; 4 T. flour; Salt & Pepper, to taste; 1 c. medium cream

11 ingredients

3 steps

Ingredients

1 butternut squash
4 c. chicken broth or stock
1 T. dried tarragon (3 T. fresh)
1 T. minced parsley
1/2 t. celery seed (celery salt, if you prefer)
1 medium onion, chopped
1 clove garlic, minced
2 T. sherry, marsala, other suitable cooking wine
4 T. flour
Salt & Pepper, to taste
1 c. medium cream

Directions

1

Cover squash with broth. Add tarragon and parley and cook until tender.
2

Saute onions and garlic in butter and sherry, cook until soft. (For those looking to save dishes and time, try using a microwave.)Add flour to onion mixture.
3

Add onion mixture to squash and stir. Simmer until mixture is slightly thickened. Puree with blender or processor. Season to taste, add cream shortly before serving.