Winter Squash Soup
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
46
Sourness
32
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (1/2 stick)1 medium
Tomato (cored, seeded and diced)3 cups
Stock1 tsp
Coarse Salt2 cups
Whole Milk1 cup
Manchego Cheese (grated)Directions:
1
Melt the butter in a large stockpot over moderate heat
2
Add the onion and saute until soft, about 5 minutes
3
Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer
4
Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly
5
Puree soup with an immersion blender, or use a blender and return soup to a clean pan
6
Add the milk and heat gently
7
Stir in the cheese and adjust the seasonings