Butternut Squash Soup
This is a recipe of my own creation during a week of winter cold. I love making a pot of soup once a week and freezing half for a day when I'm too busy too cook.
Preheat oven to 375 degrees.
1 large butternut squash, peeled, seeded and chopped into chunks 1 large onion, diced 3 stalks celery, diced fine 1 carrot, peeled and chopped 1 granny smith apple, peeled and chopped 1/4 cup butter, melted 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper
1 32 oz. Kitchen Basics Chicken Stock 1 pint heavy cream 1/2 teaspoon Chinese Five Spice 1/2 teaspoon ground coriander 1/8 teaspoon nutmeg 1 teaspoon sugar 1/8 teaspoon cayenne pepper
In a small dish melt the butter in the microwave. Add the olive oil and stir to combine. In a larger mixing bowl combine the squash, onion, celery, carrot, apple and butter mixture, salt and pepper. Toss to coat all the vegetables.
Distribute the vegetable mixture in a dutch oven and cover. Roast the vegetables for about 45 to 60 minutes until c…
Preheat oven to 375 degrees.
1 large butternut squash, peeled, seeded and chopped into chunks 1 large onion, diced 3 stalks celery, diced fine 1 carrot, peeled and chopped 1 granny smith apple, peeled and chopped 1/4 cup butter, melted 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper
1 32 oz. Kitchen Basics Chicken Stock 1 pint heavy cream 1/2 teaspoon Chinese Five Spice 1/2 teaspoon ground coriander 1/8 teaspoon nutmeg 1 teaspoon sugar 1/8 teaspoon cayenne pepper
In a small dish melt the butter in the microwave. Add the olive oil and stir to combine. In a larger mixing bowl combine the squash, onion, celery, carrot, apple and butter mixture, salt and pepper. Toss to coat all the vegetables.
Distribute the vegetable mixture in a dutch oven and cover. Roast the vegetables for about 45 to 60 minutes until c…
