Squash Soup Recipe

Name: Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, seeded and diced; 4 c. chicken broth; 1 Tbsp. tarragon; 1 Tbsp. minced parsley; 1 medium onion, chopped; 1 clove garlic, minced; 2 Tbsp. butter; 2 Tbsp. sherry; 4 Tbsp. flour; celery salt to taste; salt and pepper to taste; 1 c. medium cream

Servings: persons

1 butternut squash, peeled, seeded and diced
4 c. chicken broth
1 Tbsp. tarragon
1 Tbsp. minced parsley
1 medium onion, chopped
1 clove garlic, minced
2 Tbsp. butter
2 Tbsp. sherry
4 Tbsp. flour
celery salt to taste
salt and pepper to taste
1 c. medium cream

1
Cover squash with broth.
2
Add tarragon and parsley and cook until tender.
3
Saute onions and garlic in butter.
4
Add sherry; cook until soft.
5
Add flour to onions.
6
Mix well.
7
Whisk squash mixture until smooth.
8
Add onion mixture to squash and stir. Simmer until mixture is slightly thickened.
9
Puree in blender or food processor.
10
Season to taste, adding the celery salt first and then the salt and pepper.
11
Add cream shortly before serving.

898

kcal

Calories

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 12 ingredients. The key ingredients include: 1 butternut squash, peeled, seeded and diced, 4 c. chicken broth, 1 Tbsp. tarragon, 1 Tbsp. minced parsley, and more.

Yes, Squash 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.

Squash Soup

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