Ingredients
-
1
-
1
-
1
-
1
-
6
-
2
-
4
-
1/2
-
-
-
-
-
-
-
Directions
The farmers market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. Enjoy!,Below Ive provided pictures with these steps:,Butternut Squash Mac and Cheese,Spaghetti with Butternut Leek Parmesan Sauce,Vegetarian Enchiladas with Butternut Squash and Black Beans,Stuffed Turkey Breast with Butternut Squash and Figs,Butternut Squash Risotto
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Steps
|
1
Done
|
Cut Into Medium Size Cubes (the Easiest Way to Peel Butternut Squash Is to First Cut the Top and Bottom Off the Squash Then Cut the Squash Length Wise) |
|
2
Done
|
in a Large Heavy Pot, Combine Squash, Carrots, Celery, Onion, Garlic, Sage and Broth and Bring to a Boil. Cover and Simmer on Low Heat For About 40 Minutes, Until Squash Is Tender. |
|
3
Done
|
Discard the Sage and Using an Immersion Blender, Puree the Soup. |
|
4
Done
|
Add Milk and Adjust the Salt and Pepper to Taste and Serve. Great Topped With Freshly Grated Parmesan Cheese. |
