QuittingGirl

Arachnids

-14

Here you go folks. Butternut Squash Soup Serves 6-8 Ingredients 2 tbsp. butter or neutral oil 1/2 large onion or 1 small, diced 2 stalks celery, diced 2 carrots, diced 1 potato, peeled and cubed 2 small-medium butternut squash 4-6 cups chicken or vegetable stock Salt and pepper, to taste Directions Preheat oven to 400 degrees. Cover a cookie sheet with non stick tin foil and place the squash on the tray. Stick it with a fork and make a few small holes for venting. Roast the squash for about an hour and a half to two hours until very soft. Turning occasionally. When the squash are done, take out of the oven and let cool. Meanwhile melt the butter or oil in a large non stick soup pot and cook the vegetables until lightly browned. About 5 minutes, stirring occasionally. Season with salt and pepper. Pour in the chicken stock so it covers the vegetables and bring to a boil. Cover the pot and reduce heat to simmer and cook for approximately 30-40 minutes until the vegetables are soft. When the squash are cool enough to handle, peel the skin off and take out the seeds and stringy bits. Add it into the vegetable mixture and stir to combine. Working in batches add the soup to a blender or food processor with more of the chicken or vegetable stock and puree. When all of the soup is pureed add it back into the pot and taste to see, if it needs more salt and pepper. For a thinner soup add more broth.

NOPE!!

Ok, I just have to go and find it and then I will post it. I have it up on Google Drive somewhere. I also have a picture of it.

I also have a recipe for Butternut Squash soup without any dairy in it but it's so creamy that you would think it has milk or cream. Should I post it? I used to run a food blog online so I have lots of recipes.

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Michael Jackson

General Manager

Zebra

-9

-8

Yeah you could do that since you are a vegan, I think it would work.

NOPE!!

-5

I know it's still summer, but I was going through my recipes and I absolutely love this one for Fall. It's so delicious and would be perfect for Thanksgiving. Pumpkin Soup Estimated Times: Preparation - 10 min | Cooking - 20 min | Yields - 6 Ingredients 2 tablespoons butter or margarine 1 cup (1 small) chopped onion 2 large cloves garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon ground white pepper 3 cups chicken broth 1 can (15 oz.) 100% Pure Pumpkin, not pumpkin pie filling 1 can (12 fl. oz.) Evaporated Milk Directions MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in salt and pepper; cook for 1 minute. ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

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Xylophone

Elephant trainer

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