This recipe is from my mom's kitchen and I wasn't sure if Grant would enjoy soup, and to my surprise, he loved it! This is a very smooth soup that is great in the fall with fresh butternut squash. You can also substitute fresh pumpkin. (I once tried making this with frozen butternut squash cubes, but it didn't taste the same. You can save yourself a step if you buy the pre-cut squash in the produce section that often comes from local farms). Enjoy! I served this to Grant with mini-turkey meatballs and peas.
2 tbs butter
1 lg sweet onion, chopped
2 cloves garlic, minced
5 C. peeled, diced butternut squash
1 C. peeled, diced potato
5 C. low-sodium chicken stock (low sodium is important since baby's kidneys aren't ready for high sodium content)
1/2 C. light cream
1 tsp. dried rosemary (or thyme)
1 tsp salt
Pepper to taste
Melt butter in a large soup pot. Stir in onion and rosemary. Cook over medium heat for 10 minutes, stirring occasionally. Stir in garlic and cook for another minute. Add chicken stock, squash, potato, and salt. Bring to a boil. Reduce heat, cover, and cook over low boil for about 20 minutes until vegetables are soft. Remove from heat. Slowly add small batches to blender or food processor, puree, and return to pan. Stir in pepper, cream, and heat until hot.
No comments:
Post a Comment