Carolyns butternut squash soup
by Carolyn Robinson
serves: 6
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soup |
Ingredients: |
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1 |
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large butternut squash, peeled and cut into large cubes (about 8 cups) |
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1 |
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large onion, chopped |
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1 |
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carrot, peeled and chopped |
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3 |
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cloves garlic, minced |
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4 |
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sprigs thyme |
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1 |
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sprig sage |
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3 |
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c. low-sodium chicken (or vegetable) broth |
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Kosher salt |
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Freshly ground black pepper |
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Pinch of cayenne |
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Heavy cream, for serving |
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Freshly chopped parsley, for garnish |
Directions: |
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In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne.
Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.
Stir in cream and garnish with parsley before serving.
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