Butternut Squash Soup
(Makes 4 to 6 Servings)
1 tablespoon butter
1 medium diced onion
1 stalk celery
2 lbs butternut squash peeled and grated
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
3 cups chicken stock
1 cup milk
1/2 teaspoon sugar
1/4 teaspoon coarse ground pepper
1/2 teaspoon sweet paprika
1 teaspoon chopped parsley

Cooking Instructions
In your Healthy Life 5 quart Dutch Oven over medium heat, sauté the onion and celery in butter until tender
(about 5 minutes), stirring occasionally. Add butternut squash and cover with vapor valve closed over medium-
low heat. When the cover spins freely, you have formed the vapor seal and cook for an additional 20 minutes
without peeking! Removing the cover will break the vapor seal, extending the cooking time and may cause the
soup to burn.
Drain off the excess water and puree the squash in a blender.Return the squash to your stockpot and stir in the
nutmeg, cinnamon, chicken stock, milk, sugar and pepper. Bring to a simmer over medium-low heat and cook
for about 10 minutes, stirring occasionally. Do not allow soup to boil.
 "To serve, ladle into a soup bowl and
   sprinkle with paprika, parsley, and
lemon zest. Serve with hot biscuits and
 honey butter for a great country treat."

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