Creamy Butternut Soup Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Margarine | 3 Tablespoon, melted | |
| All purpose flour | 1 Tablespoon | |
| 1 (10 1/2-ounce) can ready-to-serve chicken broth | ||
| 2 cups peeled, seeded, and cubed butternut squash | ||
| 1 1/3 cups peeled, cored, and coarsely chopped cooking apple | ||
| Salt | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Whipping cream | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs), divided | |
Directions
Saute onion and garlic in margarine in a Dutch oven over medium heat 5 minutes or until tender.
Add flour, stirring until smooth.
Stir in chicken broth and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until squash is tender.
Let cool.
Position knife blade in food processor bowl; add squash mixture.
Process 1 minute or until smooth, scraping sides of processor bowl once.
Return mixture to pan; add whipping cream and 1/2 cup cheese.
Cook over medium-low heat, stirring constantly, until cheese melts.
Ladle soup into individual bowls.
Top each serving with 1 tablespoon cheese.
Add flour, stirring until smooth.
Stir in chicken broth and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until squash is tender.
Let cool.
Position knife blade in food processor bowl; add squash mixture.
Process 1 minute or until smooth, scraping sides of processor bowl once.
Return mixture to pan; add whipping cream and 1/2 cup cheese.
Cook over medium-low heat, stirring constantly, until cheese melts.
Ladle soup into individual bowls.
Top each serving with 1 tablespoon cheese.
Chef
