Zutaten für Angie's Creamy Squash Soup
- Butternut Squash
- Onion
- 1 cup carrots, diced
- 2 celery stalks, chopped
- Garlic Cloves
- 1 cup potatoes, diced
- Chicken Broth
- 1 teaspoon salt
- Black Pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 tablespoons margarine
- Light Cream
- sour cream, for garnish
- 1 tablespoon bourbon (optional)
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Zubereitung von Angie's Creamy Squash Soup
- Preheat oven to 375°F (190°C). Place 3 lbs butternut squash, peeled, seeded, and cubed, on a baking sheet with 1/2 cup water. Bake for 45-60 minutes, or until fork-tender.
- Let the squash cool slightly, then scoop the flesh from the peel and mash with a potato masher or fork.
- Melt 2 tablespoons of margarine in a large saucepan over medium heat. Add 1 medium onion (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 cup carrots (diced), and 1 cup potatoes (diced). Sauté until softened, about 8-10 minutes.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Pour in 4 cups of vegetable broth or chicken stock.
- Add the mashed squash to the saucepan. Simmer for 5 minutes, allowing the flavors to meld.
- Carefully ladle the soup mixture into a blender (working in batches if necessary). Puree until completely smooth and creamy. Transfer to a large bowl.
- Repeat steps 7 until all of the soup is pureed.
- Return the pureed soup to the saucepan. Heat gently, stirring in 1/2 cup heavy cream and 1 tablespoon bourbon (optional).
- Ladle the soup into bowls and top with a tablespoon of sour cream for garnish.
- Enjoy your delicious homemade creamy squash soup!
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
33g
Fat
22g
Carbs
15g
