Winter Squash Soup

October 6, 2009, Posted by Carmen Lopez Marshall at 4:22 pm | No Comments



20 ounces winter squash puree

1 cup chicken broth

1 cup chopped onion

1/8 teaspoon fresh ground black pepper

1/2 teaspoon salt, or to taste

1/2 teaspoon dried leaf thyme

1/4 teaspoon dried leaf sage

3/4 cup heavy cream


Sliced green onions, sour cream, or chopped fresh parsley, for garnish.

Put squash, chicken broth, onion, and seasonings in a 4 to 6-quart slow cooker. Cover and cook on LOW for 4 to 5 hours. Add cream and continue cooking for 15 minutes. Blend in small batches until smooth. Taste and adjust seasonings. Serve with a garnish of sliced green onions, sour cream, or chopped fresh parsley.
Makes about 1 quart of soup.

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