Monday, January 10, 2011
Butternut squash soup is so easy to make and it's fast....takes less than an hour to make a large pot of it and you can freeze it too!
1 large butternut squash (peeled and cut into large pieces)
2 large shallots or 1 large red onion (chopped)
2 celery stalks (chopped)
2 carrots (peeled and chopped)
Salt and Pepper
1/4 tsp. Cinnamon
2 quarts (2 cans) of vegetable or chicken stock
1/4 cup Half and half
Heat oil over medium heat and add the shallots...cook for about 7 minutes. Add in the rest of the vegetables, salt, pepper and cinnamon. Cook for about 12 minutes or until vegetable a slightly soft. Add in the stock and bring to a boil. Reduce heat and cook until vegetables are fork tender. Use an emulsion blender or processor to puree. Stir in half and half. Garnish with a drizzle of honey or yogurt!