Tasty Tuesday: Butternut Soup
Apr. 16th, 2013 10:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aldersprigOne of our favorite fall standbys is turning into a spring standby, as we froze something like 20 pounds of squash last autumn.
Butternut Soup
2 pounds butternut squash, peeled and cubed
2 apples, peeled and cubed
1 large onion, chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
Milk or cream
Read more at: http://www.foodnetwork.com/recipes/butternut-soup-recipe/index.html?oc=linkback
This is one of the simpler recipes we've found, but it really works. I generally use about 3 pounds of squash, and two large vidalia onions. We sub out the vegetable stock with chicken stock (unless we're cooking for vegans) and drizzle with half-and-half or fat-free half-and-half at the table.
Served with homemade naan or rolls, this is delicious, filling, and amazingly low-calorie.
Butternut Soup
2 pounds butternut squash, peeled and cubed
2 apples, peeled and cubed
1 large onion, chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
Milk or cream
Read more at: http://www.foodnetwork.com/recipes/butternut-soup-recipe/index.html?oc=linkback
This is one of the simpler recipes we've found, but it really works. I generally use about 3 pounds of squash, and two large vidalia onions. We sub out the vegetable stock with chicken stock (unless we're cooking for vegans) and drizzle with half-and-half or fat-free half-and-half at the table.
Served with homemade naan or rolls, this is delicious, filling, and amazingly low-calorie.
