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Return to browsing category: Vegetarian/Vegan

Carolyns butternut squash soup by Carolyn Robinson serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

soup

Ingredients:

large butternut squash, peeled and cut into large cubes (about 8 cups)

large onion, chopped

carrot, peeled and chopped

cloves garlic, minced

sprigs thyme

sprig sage

c. low-sodium chicken (or vegetable) broth

Kosher salt

Freshly ground black pepper

Pinch of cayenne

Heavy cream, for serving

Freshly chopped parsley, for garnish

Directions:

In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne.
Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.
Stir in cream and garnish with parsley before serving.

Categories:

Main Dishes
Soups
Vegetarian/Vegan