Butternut Squash Soup
Recipe Created by Ruth Paget
This
is one of my coffee table decoration recipes.
One
of my childhood friend’s mom in Royal Oak, Michigan decorated her home with
seasonal foods from Western Michigan it seemed.
Even as a young child, I wondered if she used her pumpkin, dried corn,
butternut squash, and zucchini squash to make soups out of her fall
decorations.
Serves
4
Ingredients:
-1
large butternut squash
-1
large chopped onion
-1
teaspoon dry garlic
-1
tablespoon olive oil
-1
(32-ounce) container chicken broth
-32
ounces water
-1/4
cup quinoa flour
-1
cup milk or cream
Steps:
1-Peel
and seed a butternut squash. Chop the
squash into small pieces.
2-Sauté
onion and garlic in olive oil for 5 minutes in a soup pot.
3-Add
chicken broth, water, pieces of butternut squash, and quinoa flour to the onion
mixture.
4-Bring
soup to a boil and let boil for 45 minutes or until the butternut squash is
soft.
5-Remove
the soup from the heat and let it cool.
Insert an immersion blender into the soup and purée the soup until it is
smooth.
6-Reheat
the soup and stir in cream or milk.
Serve
soup with your favorite toast.
Bon
appétit!
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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