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Results 31 - 40 of 51 for butternut soup
31. BUTTERNUT SOUP
In 8 inch skillet, heat the butter; gently cook the onion, garlic, curry powder and red pepper until onion is wilted. Pare and seed squash; ...
Cut squash in half, peel ... minutes. Puree the soup until smooth (do in several ... a boil. Reduce heat. Serve hot with fresh parsley on top.
Combine first 4 ingredients in a 6 quart saucepan. Bring to a boil, cover and reduce heat and simmer 20 to 30 minutes or until squash is ...
Cook onions, squash and cloves in broth until soft. Pour mixture into blender or food processor. Add curry and cream. Blend 2 to 3 minutes. ...
Cut the squash in half ... or blender. The soup may be stored in the ... taste for seasoning. Should the soup be too thick, add a little water.
Bake or microwave squash. Remove ... 30 minutes. Puree soup in blender or Cuisinart. Return ... frozen at this point. Thaw, add cream or seasoning.
Cut and steam squash. Peel and blend with steam water (3 cups). Mix well together. Serve cold with 4-6 sprigs lemon mint. Serves 4-6.
Slice squash into 1 inch pieces. Add squash to boiling chicken broth, cover and simmer 20 to 25 minutes. Add sour cream, salt to taste, and ...
Peel and cut squash. In ... Turn 1/4 of soup mixture into blender. Cover and ... simmer. Add cream and stir. Garnish with parsley. Serves 6 - 8.
Sauté onions in butter. Add squash, water, bouillon, marjoram, black pepper and red pepper. Bring to a boil, cook 20 minutes or ...
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