Rachel'S Favorite Butternut Sqash Soup Recipe

Name: Rachel'S Favorite Butternut Sqash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To make the stock:; 1 yellow onion, sliced; 1 leek, cleaned and chopped, including the green top; 6 garlic cloves crushed in their skin; 2 celery ribs, chopped; 1 carrot, sliced; 1 large potatoes, sliced; 1 celery root, peeled and sliced; 2 parsnips, peeled and sliced; 1/4 bunch italian parsley, including stems, chopped; 1-2 tablespoons dried porcini or shitake mushrooms; 1/2 teaspoon peppercorns; 1 teaspoon salt; 2-3 sprigs of fresh herbs (oregano, sage and thyme); Clean peelings from the butternut squash, no stems; 9 cups of cold water; To make the soup:; 3-4 cups vegetable stock; 1 yellow onion, thinly sliced; 6 cups butternut squash, peeled, seeded and cut into large chunks; 1 apple or pear , peeled, cored and cut into chunks; 1/2 cup high quality apple juice; 1 tablespoon olive oil; Salt and pepper

Servings: persons

To make the stock:
1 yellow onion, sliced
1 leek, cleaned and chopped, including the green top
6 garlic cloves crushed in their skin
2 celery ribs, chopped
1 carrot, sliced
1 large potatoes, sliced
1 celery root, peeled and sliced
2 parsnips, peeled and sliced
1/4 bunch italian parsley, including stems, chopped
1-2 tablespoons dried porcini or shitake mushrooms
1/2 teaspoon peppercorns
1 teaspoon salt
2-3 sprigs of fresh herbs (oregano, sage and thyme)
Clean peelings from the butternut squash, no stems
9 cups of cold water
To make the soup:
3-4 cups vegetable stock
1 yellow onion, thinly sliced
6 cups butternut squash, peeled, seeded and cut into large chunks
1 apple or pear , peeled, cored and cut into chunks
1/2 cup high quality apple juice
1 tablespoon olive oil
Salt and pepper

1
To prepare the stock:
2
In a covered stock pot cook the onion, garlic, leek and salt for 10-15 minutes in just enough water to keep them from sticking. Add remaining ingredients and simmer low for about I hour. Pour through a strainer and discard the solids. Return to heat and cook uncovered over low heat until reduced by about one third.
3
To prepare the soup:
4
Heat the oil in a soup pot and add the onion, 1/2 teaspoon of salt and a pinch of pepper. Saute over medium heat until the onion begins to caramelize (about 10-15 minutes). Scrape with a wooden spoon and add a little bit of stock if it sticks to the pot too much. Add the squash, apple or pear, one teaspoon of salt and just enough stock to cover the squash and fruit. Cover and cook over medium heat for 20-30 minutes or until the squash is very soft. Puree the soup in a blender or food processor and return to the pot. Add the apple juice and enough stock to thin the soup the desired consistency. Cover the pot and cook over low heat for about 30 minutes.

2801

kcal

Calories

280

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.

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

You need 24 ingredients. The key ingredients include: To make the stock:, 1 yellow onion, sliced, 1 leek, cleaned and chopped, including the green top, 6 garlic cloves crushed in their skin, and more.

Yes, Rachel'S Favorite Butternut Sqash Soup 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.

Rachel'S Favorite Butternut Sqash Soup

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