Squash Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 each: Butternut, buttercup or, acorn squash
1 tbsp: Oil,
1 each: Onion, chopped
1 tsp: Ginger, grated
2 each: Apples, peeled & chopped
2 1/2 cup: Vegetable stock,
1/2 tsp: Dried thyme leaves,
Salt & pepper,
2 tbsp: Parsley, chopped
Directions:
Pierce squash in several places with sharp knife. Microwave at high
(100% power) for 3 minutes to soften peel. Peel and chop 3 cups
squash. In medium saucepan, melt butter over medium heat. Add onion
and ginger. Cook until softened, about 5 minutes, stirring
constantly. Add chopped squash, apples, stock and thyme. Bring to
boil, reduce heat, cover and simmer until squash is tender, about 20
minutes. Remove from heat and puree in batches in food processor or
blender until smooth. Season to taste with salt and pepper. Serve
hot. Garnish each serving with chopped parsley. (Or cover and
refrigerate until well chilled. Season to taste with salt and pepper.
Garnish with parsley.)
Source from luhu.jp
(100% power) for 3 minutes to soften peel. Peel and chop 3 cups
squash. In medium saucepan, melt butter over medium heat. Add onion
and ginger. Cook until softened, about 5 minutes, stirring
constantly. Add chopped squash, apples, stock and thyme. Bring to
boil, reduce heat, cover and simmer until squash is tender, about 20
minutes. Remove from heat and puree in batches in food processor or
blender until smooth. Season to taste with salt and pepper. Serve
hot. Garnish each serving with chopped parsley. (Or cover and
refrigerate until well chilled. Season to taste with salt and pepper.
Garnish with parsley.)
Source from luhu.jp