Roasting your own squash provides the best flavor for this lovely fall soup. But, if you’re in a hurry, you can use 2 to 2 ½ cups of thawed, frozen squash.
1 small butternut squash
2 tablespoons extra-virgin olive oil
1 ½–2 teaspoons brown sugar
Salt and pepper to taste
1 medium yellow onion, diced
1 medium carrot, peeled and diced
1 garlic clove, root end removed, minced
½ cup whipping cream or Greek yogurt
2–3 cups vegetable or chicken stock
1–2 tablespoons ready-to-eat sun-dried tomatoes, julienne cut
Courtesy of Mooney Farms
This recipe is very much like the one I’ve used and is tasty and very nutritious. Some sunflower seeds or fresh parmesan on the is also good.
I tried this recipe and it was very good. I recommend doubling the recipe. Even with doubling the soup didn’t last long. Very easy to make. Loved the coloration the carrot added. I will definitely make this again.
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