Recipe: Sharon’s Squash Soup

This is a soup recipe that my Mother-in-law Sharon emailed me this fall when we had some butternut squash in our farmshare. Since then we’ve made it a few times and it is delicious. We’ve only done it with butternut squash but I’m guessing you could do it with any type of squas

2 1/2-3 Cups Squash (peeled and cubed)
1 1/2 c. diced onion
1/2 c. diced celery
2 T. diced carrot (or more)
1 t. dried basil
1/4 t. sugar
1/4 t. white pepper (we just use black)
1/8 t. ground cloves
1/2 t. salt
2 T. butter
2 1/2 c. chicken broth
1 c. Half and Half
1/2 c. heavy cream (or less)
Paprika
Minced chives
Dollop of Sour Cream

Cook and stir veggies, herbs, and seasonings in butter for 10 minutes. Add stock, cover, bring to a boil. Lower heat and simmer until veggies are tender. Puree the veggie mixture and return to pot. Add cream and half and half and reheat (do not boil).

Serve in bowls and sprinkle paprika and chives on top. Add a dollop of sour cream 🙂

Enjoy!

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