Butternut Squash Soup Ii Recipe Recipe

Name: Butternut Squash Soup Ii Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb butternut squash trimmed, seeded, and cleaned; 4 c. water; 1 Tbsp. salt; 1/2 c. diced celery; 1/2 c. diced onions; 1/2 c. diced green bell peppers; 1/4 c. melted butter; 1/4 c. white wine; 1 tsp tarragon leaves; 1/2 tsp grnd cinnamon; 1/2 tsp grnd nutmeg; 1/4 tsp grnd cloves; 4 c. chicken stock; 1/4 c. all-purpose flour; 1/4 c. melted butter; 1/2 c. Vermont maple syrup; 1/4 c. dry sherry

Servings: persons

2 lb butternut squash trimmed, seeded, and cleaned
4 c. water
1 Tbsp. salt
1/2 c. diced celery
1/2 c. diced onions
1/2 c. diced green bell peppers
1/4 c. melted butter
1/4 c. white wine
1 tsp tarragon leaves
1/2 tsp grnd cinnamon
1/2 tsp grnd nutmeg
1/4 tsp grnd cloves
4 c. chicken stock
1/4 c. all-purpose flour
1/4 c. melted butter
1/2 c. Vermont maple syrup
1/4 c. dry sherry

1
Add in squash to a large pot with salted water, and cook till soft (approximately 40 min).
2
Strain out the squash, reserving 2 c. of liquid and discarding the rest.
3
In the large pot, saute/fry the diced vegetables in 1/4 c. butter and wine for 5 min.
4
Add in the herbs and spices.
5
Add in the chicken stock and 1 c. of reserved liquid.
6
Bring to a boil, then thicken with a roux made by mixing the flour with 1/4 c. melted butter.
7
Puree the cooked squash in a blender or possibly food processor with the remaining 1 c. of reserved liquid.
8
Add in to the pot and cook on low heat for 5 min, stirring often.
9
Add in the syrup and sherry.
10
Mix well and serve.
11
This recipe yields 12 to 16 servings.

2397

kcal

Calories

218

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lb butternut squash trimmed, seeded, and cleaned, 4 c. water, 1 Tbsp. salt, 1/2 c. diced celery, and more.

Yes, Butternut Squash Soup Ii Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup Ii Recipe

How did you like this recipe?

Frequently Asked Questions