Butternut squash soup #2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Butternut Squash; peeled, seeded and chopped |
| 1 | Tart Green Apple; peeled, cored, and chopped | |
| 1 | cup | Onion; chopped |
| 3 | cups | Chicken Stock |
| 1 | Bay Leaf | |
| 1 | Sprig Fresh Rosemary | |
| 2 | Sprigs Fresh Thyme | |
| 1 | Clove Garlic | |
| Salt | ||
| Pepper | ||
| 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
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