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Squash Soup 2 Recipe

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Ingredients

3 cans chicken stock
1/2 teaspoon Salt
2 carrots, peeled and chopped
1 onion, chopped (large)
2 pounds butternut squash, peeled and chopped
2 tablespoons butter
2 cups heavy cream
Sour cream

Directions

In large saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until soft. Add carrot, squash, salt; stir in chicken stock. Cover and bring to a boil. Reduce heat and simmer 40 minutes or until vegetables are tender. Puree in blender, in batches, if necessary, until smooth. Return to saucepan. Stir in butter, heavy cream. Heat through. Garnish with sour cream.

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Glossary Terms

squash soup Glossary Term

Creamy textured, this soup is produced from various species of squash that not only have excellent flavor but also a dense meat that allows it to pureed well for soup.

coconut soup Glossary Term

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

tuscan white bean soup Glossary Term

An Italian soup made in the manner of a traditional bean soup from the region of Tuscany. Tuscan White Bean Soup consists of a water-based broth which combines the flavors of the ingredients to provide an earthy bean flavor with a hint of tomato.