I combined 2 Butternut Squash Soup recipes. Roasted 2 medium squash with 2 cloves garlic for about 45 minutes. Meanwhile sautéed small onion, a carrot, a stalk celery in about 2 TB butter. Add salt. Let that sauté on low for about 15 minutes. Peeled and sliced thinly a potato and an apple. Added to veggies. Scooped the squash into pot along with roasted garlic. Then added chicken stock to cover plus about 1/2 cup apple cider. Brought to a boil and simmered for about 1/2 hour. Added little nutmeg and cayenne. Added about 2 ounces lite cream cheese. Stirred till melted. Used immersion blender till smooth and creamy. Correct seasonings. I ended up adding about another 1/3 cup apple cider and little salt.
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I combined 2 Butternut Squash Soup recipes. Roasted 2 medium squash with 2 cloves garlic for...