|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 41 for butternut squash soup
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Peel 1 large butternut squash. Cut squash ... for a thinner soup). Add 2 ... Garnish each bowl with a sprig of fresh dill. Serve with a French baguette.
Sauté onions and garlic with butter. Add squash, potatoes, vegetable ... blender, puree the soup with light cream ... ingredients you would like to add.
Pour generous amount ... stirring occasionally. Peel squash and carrots. Cut ... if preferred. Remove soup from heat and puree with hand mixer/blender.
Cut squash into 1-inch chunks. ... blender and puree. Return blended squash to pot. Stir in curry until melted, and season with cumin, salt, and pepper.
Peel and dice apples. Peel and seed squash and cut into ... 45 minutes. Puree soup in blender or ... serving, add cream. Serve hot with fresh parsley on top.
Combine all ingredients listed. Cook until right consistency of your choice. Also can add meat, if desired. Serve with pita bread wedges, slightly ...
Peel squash and seed it. ... 45 minutes. Puree' soup in blender. Return ... boiling point. Reduce heat. Before serving add cream and sprinkle with parsley.
6 to 8 servings. Peel squash and seed. Cut ... 45 minutes. Puree soup in blender or ... parsley sprinkled on top. Can be made 2 days in advance and reheated.
Cut the butternut squash in half and ... boil. Just before serving, mix in the cream. Serve hot and garnish each serving with chopped parsley. Serves 8.
Cut the butternut squash into half and ... consistency. Mix the chopped dill and the yogurt together. Serve with a dollop of dill and yogurt on top of each serving.
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