Butternut Squash Soup

 

 

Butternut Squash Soup
Serves 8
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Ingredients
  1. 1 whole butternut squash
  2. 1 leek, white part only, diced
  3. 1 garlic clove, minced
  4. 1 tablespoon olive oil
  5. 1/2 poblano chili, diced
  6. 1/2 onion, diced
  7. 1 parsnip, diced
  8. 1 carrot, diced
  9. 4 cups vegetable or chicken broth
  10. 1 teaspoon Italian seasoning
  11. 1 teaspoon garlic powder
  12. Dash of salt
  13. Black pepper, to taste
  14. 1/2 teaspoon apple pie spice
  15. 1 bay leaf
  16. 1 cup fat free or low-fat half and half
Instructions
  1. Prick the butternut squash with a fork. Place it in the microwave for 3 minutes. Then turn it over and cook another 3 minutes. This will soften it a little. Halve the squash, remove the seeds, then cut off the skin. Dice the flesh.
  2. In a pressure cooker over medium heat, add the oil. Sauté the leek and garlic for a few minutes. Then add the chili, onion, parsnip, and carrot. Sauté for a few more minutes, then add the butternut squash, broth, and seasonings.
  3. Put the lid on the pressure cooker. Lower the heat to low. Cook for 15 to 20 minutes, then remove from the stove and cool the pot under cold running water. When cool, remove the lid and put the soup on the stove.
  4. Puree the soup with an immersion blender in the pot or in a regular blender, then bring the pureed soup back to a boil and add the cream. Serve hot.
Adapted from www.foodandhealth.com
Adapted from www.foodandhealth.com
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