Butternut Squash Soup #2 Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
2 lb: butternut squash, peeled, seeded and choppe
1: tart green apple, peeled, cored, and choppe
1 cup: onion, chopped
3 cup: chicken stock,
1: bay leaf,
1 sprig: fresh rosemary,
2 sprigs: fresh thyme,
1 clove: garlic,
1: salt,
1: pepper,
1: green onions, sliced
Directions:
Combine first 4 ingredients in a heavy large saucepan. Wrap bay leaf,
rosemary, thyme and garlic in cheesecloth. Tie ends of bundle
securely with string. Add bundle to saucepan. Bring contents to a
boil; reduce heat, cover and simmer until squash is very tender,
about 30 minutes. Cool slightly. Remove cheesecloth bundle. Puree
soup in processor or blender until smooth. Season with salt and
pepper. Ladle soup into bowls. Garnish with green onions and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 4 servings
Source from luhu.jp
rosemary, thyme and garlic in cheesecloth. Tie ends of bundle
securely with string. Add bundle to saucepan. Bring contents to a
boil; reduce heat, cover and simmer until squash is very tender,
about 30 minutes. Cool slightly. Remove cheesecloth bundle. Puree
soup in processor or blender until smooth. Season with salt and
pepper. Ladle soup into bowls. Garnish with green onions and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 4 servings
Source from luhu.jp
Tags
Vegetables