I love squash. It's just a Thing with me. This one is simple enough to throw together on the cheap, and tastes lovely.
≈2 C cubed butternut squash 2 C water or delicately flavored broth (chicken or veggie--not beef) 1/4 C onion, chopped fine chopped parsley ≈1 T butter or margarine 1 T corn starch added to 1 T of water (thickener) 1/3 C sour cream
1. Chop your onions, squash, & parsley, then throw it all in a pan with the water. Bring to a rolling boil. Boil until the squash comes apart easily under pressure-- about 10 minutes or so. Add corn starch near the end, with the butter. 2. When squash is squishy, take off the heat and blend the soup. You can use a hand mixer or a blender--the blender will lend a more creamy texture to the finished soup. 3. Add the sour cream at the very end. It improves flavour and appearance.
Serve with a toasted bread, fresh and warm as you can. A bit of Parmesan can be thrown on top. Keeps you warm!
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timeasmymeasure
Butternut Squash Soup
Date: 2013-10-10 08:52 pm (UTC)≈2 C cubed butternut squash
2 C water or delicately flavored broth (chicken or veggie--not beef)
1/4 C onion, chopped fine
chopped parsley
≈1 T butter or margarine
1 T corn starch added to 1 T of water (thickener)
1/3 C sour cream
1. Chop your onions, squash, & parsley, then throw it all in a pan with the water. Bring to a rolling boil. Boil until the squash comes apart easily under pressure-- about 10 minutes or so. Add corn starch near the end, with the butter.
2. When squash is squishy, take off the heat and blend the soup. You can use a hand mixer or a blender--the blender will lend a more creamy texture to the finished soup.
3. Add the sour cream at the very end. It improves flavour and appearance.
Serve with a toasted bread, fresh and warm as you can. A bit of Parmesan can be thrown on top. Keeps you warm!