Recipe from AllRecipes.com
Husband-Tested in Alice’s Kitchen
This lovely
fall/winter soup has just a few ingredients, but tastes fabulous. The carrots add a hint of sweetness to the
soup. Serve this up to special friends
on a cold day.
1
Tablespoon olive oil
1
Tablespoon unsalted butter
½
cup diced onion
¾
cup diced carrots
4
cups peeled and cubed butternut squash (1 large butternut squash)
3
cups vegetable stock (Homemade VegetableBroth is especially nice.)
Kosher
salt and ground black pepper to taste
Ground
nutmeg to taste
½
cup heavy cream (optional)
Heat the oil and
melt the butter in a large pot over medium heat. Cook and stir the onion in the
butter and oil under tender.
Mix the carrots
and squash into the pot. Pour in vegetable stock, and season with salt, pepper,
and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are
tender.
In a blender or
food processor, puree the soup mixture until smooth. Return to the pot, and
stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash
of nutmeg.
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