Winter Squash Soup Recipe
Ingredients
| Water or chicken broth | 3 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butternut squash | 1 Large | |
| Garlic | 10 Clove (5gm), quartered | |
| 2 slices stale white bread, with the crusts removed, diced | ||
| Black pepper | 1/4 Teaspoon | |
| Dried basil | 1 Teaspoon, crumbled | |
| 1/4 cup olive or vegetable oil | ||
| Parsley | 2 Tablespoon, minced | |
Directions
1. Bring the water and salt to a boil in a 3-quart saucepan. Add the squash and garlic, and simmer for 25 minutes, covered, or until the squash is very tender, stirring occasionally.
2. Add the bread, pepper, and basil, reduce the heat, and simmer, uncovered, for 2 or 3 minutes longer. Puree the soup in an electric blender or food processor, then return it to the saucepan and reheat, uncovered, to serving temperature. Stir in the oil, and sprinkle each serving with some of the parsley.
2. Add the bread, pepper, and basil, reduce the heat, and simmer, uncovered, for 2 or 3 minutes longer. Puree the soup in an electric blender or food processor, then return it to the saucepan and reheat, uncovered, to serving temperature. Stir in the oil, and sprinkle each serving with some of the parsley.
Chef
