Butternut Squash Soup With Cranberry Puree
Soups
Ingredients
1 small onion, diced small
2 carrots, diced small
2 oz. whole butter
1/8 teaspoon mace
1/8 teaspoon ginger
1 bay leaf
white pepper, as needed
salt, as needed
1 1/2 pounds butternut squash, peeled, chopped into 1" cubes
1/2 pound sweet potatoes, peeled, chopped into 1" pieces
3 pints chicken broth
Instructions
Heat a heavy pot and melt butter. Add the onions and carrots and a pinch of salt. Cook slowly until soft - about 8 minutes. Do not brown. Add mace, ginger, bay leaf, white pepper and salt, and cook for 3 minutes. Add sweet potatoes, squash and chicken broth. Simmer for 30 minutes until tender. Remove from heat and let cool for awhile. Remove bay leaf. Puree in small batches using a blender or food processor. Adjust seasoning and hold hot until ready to serve, or cool and refrigerate. Serve hot, topped with Cranberry Puree.
Notes
Associated Recipes
Cranberry Puree
Yield
6-8 servings
Source
Rhonda