Butternut Soup
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
36
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 large
Onion (chopped)3 tbsps
Butter1 tsp
Ground Ginger1 cup
Apple Cider2 cups
Vegetable Stock1
MilkDirections:
1
Heat the butter in a soup pot and saute the onions until they are softened
2
Add the squash and apples and the ground ginger
3
Add the cider and stock, cover and cook until softened, about 25 minutes or longer
4
Blend the soup, thinning with additional stock if needed
5
Add heated milk or cream just before serving
6
TIP: VEGGIE SPAGHETTI Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet
7
Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork
8
Serve with butter and Parmesan cheese or tomato sauce