Try this soup once and you will always remember it! Having achieved rave reviews around the table Butternut Squash Soup is a winner!
butter 1 Cube new line chopped onions three cups
chopped carrots four each
chopped celery three stalks
butternut squash cubes 8 cups
garlic cloves minced 3
chicken stock 8 cups
oregano 1 teaspoon
Granny Smith apples peeled cored diced three each
curry powder 1 tbsp
Dill 1/2 teaspoon salt
1 teaspoon creme fresh (garnish)
saute onions, carrots, celery, and garlic in butter until onion is transparent
add cubed squash apples and chicken broth
add all seasonings similar until squash and carrots are soft about 40 minutes
use an emersion blender or regular blender to cream soup mix until smooth
adjust seasoning with salt (if needed)
For service, garnish with Creme Fresh and fresh dill
Will pair nicely with a good chardonnay.
Serves 16 (1-cup servings)
Thanks to Cheryl Keast for this wonderful recipe. Everyone ate three bowls and all were too full for the main course! Wow! Thanks!