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Clinton Kelly's Butternut Squash Soup

1118ButternutSquashcropped
This Recipes Is So Easy You'll Have It Done in Not Time!
skill level
Easy
time
1-30min
servings
6 to 8
cost
$
Contributed by :
Clinton knows this recipe by heart. Try it once and you will too.
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ingredients
  •  2 tablespoon Butter
  • 1 Onion chopped
  • 2 Garlic Cloves sliced
  • 2 Thyme Sprigs leaves only
  • 1 Sage Sprig chopped 
  • Salt and Pepper 
  • 2 Large Butternut Squash (peeled/seeded/cubed)
  • 1 Quart Chicken Stock (or vegetable if you prefer)
  •  
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoon Butter
    1 Onion chopped
    2 Garlic Cloves sliced
    2 Thyme Sprigs leaves only
    1 Sage Sprig chopped 
    Salt and Pepper 
    2 Large Butternut Squash (peeled/seeded/cubed)
    1 Quart Chicken Stock
    Heat a large Dutch oven over medium heat. Add 2 tablespoons butter and the onion and garlic and cook for 4 or 5 minutes until soft and translucent. Add the thyme and sage and cook for another minute and season with salt and pepper. Stir in the butternut squash and add the chicken stock. Cover and simmer for 20 to 25 minutes until the squash is tender. 
  • 2
    Sage Sprig chopped for garnish
    Puree the soup in a food processor or with an immersion blender. If the soup is too thick add additional stock. Adjust the seasoning if necessary and garnish with additional sage. NOTE: When you use the food processor place a towl over it.
 
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