Winter Squash Soup

Name: Winter Squash Soup
Ingredients: 2 celery ribs, chopped; 1 medium onion, chopped; 1 garlic clove, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 3 cups chicken broth; 2 cups mashed cooked butternut, acorn or Hubbard squash; 2 tablespoons minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon dried savory; 1/4 teaspoon dried rosemary, crushed; 1/8 to 1/4 teaspoon ground nutmeg; 1/8 teaspoon pepper; 1 cup half-and-half cream

14 ingredients

2 steps

Ingredients

2 celery ribs, chopped
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups mashed cooked butternut, acorn or Hubbard squash
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried savory
1/4 teaspoon dried rosemary, crushed
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half-and-half cream

Directions

1

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.
2

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.