Squash Soup Recipe
I’ll be honest: this turned out to be a (tasty) hodgepodge recipe. When I started to make it, I thought I had more squash than I did. Since it’s SQUASH soup, I assumed it’d be mostly squash. I probably should call this something else, but Hodgepodge soup doesn’t conjure up an appealing (or appetizing) pictures.
Anyway, here are the ingredients:
- Three large squash, peeled and diced
- Five potatoes, cleaned and diced (NOT peeled — that’s where all the good stuff is)
- 4 stalks of celery, chopped
- About 4-5 onions sliced
- About 6 cups of chicken broth (possibly more, depending on desired consistency)
- Two cups 2% milk
- 1 cup half and half
- Nutmeg
- Sour cream (to taste)
- Pepper, to taste
- Maple syrup to taste
- In the microwave, I precooked every vegetable until tender. I normally will boil them in a pot, but I was pressed for time.
- In blender, blend vegetables (in batches) with the chicken broth; once blended, put in pot
- Add about a tablespoon of nutmeg to pot, which should be on high
- Once the soup starts to bubble, add maple syrup (to taste), milk, and half and half. You can add more nutmeg if you want. Pepper to taste.
- Once it starts to bubble, again, add about three dollops of sour cream. Stir until dissolved
Ta-da! That’s it. You can also leave a few potatoes in chunks, if you like a chunkier soup. Bacon, turkey or otherwise, would go pretty well in it.
Categories: recipes
That sounds amazing. The last time I tried to make a soup that involved blending, though, it most definitely did not taste like soup.