Butternut Squash Soup RecipeButternut squash soup recipe is packed with heart healthy ingredients. Butternuts contain beta-carotene and loads of vitamin C. They also contain a great deal of potassium which is known to lower blood pressure, folic acid that reduces your risk for heart attack, and incidentally it also helps to prevent birth defects when adequate amounts are ingested by pregnant mothers.
Butternut is high in fiber that is necessary for the health of the intestinal tract, and contributes to lower incidence of colon and other intestinal cancers. What more could you expect from something this delicious?
Your family will truly love this wonderful recipe, and you will feel like an accomplished cook because you have found a butternut squash soup recipe that your children will love. Don't forget to make enough for leftovers tomorrow, or at least enough to put some into the freezer so that you will have some for another day. This can be a lifesaver when your find you are meeting yourself coming and going. You will have a readymade meal that all you have to do is remove it from cold storage and heat it up. Serve with crusty bread and a salad and dinner is served.
INGREDIENTS1 tbsp unsalted butter 1 med yellow onion (chopped) 1 garlic clove (minced) 1 small celery stalk (chopped) 1 med butternut squash (pelled, seeded, amd cubed) 4 cups chicken stock 1/2 tsp dried marjoram (crumbled) salt and pepper to taste 1 bay leaf 1 cup of buttermilk or heavy cream
1. Melt butter in a large sauce pan over medium heat. Add onion garlic and celery and cook for 5 minutes until softened. 2. Add squash, stock, marjoram, bay leaf and pepper to boil. Reduce heat and simmer covered for 20 minutes or until squash is tender. Use a fork to check tenderness. Remove from heat remove bay leaf let cool for 5 minutes. 3. puree in batches using a blender or food processor until smooth. Return to clean sauce pan stir in buttermilk or cream and cook until heated through (do not let boil) ajust seasoning and serve.
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