This fun and easy fall recipe is a lovely crowd pleaser. It warms your soul along with your friends and family.
Take a minute to review the video, which gives step by step instructions on how to cook this fun fall dish.
Easy, quick recipe that is a crowd pleaser
Soup that brings warmth to the soul.
Ingredients:
> 1 package of precut butternut squash
>1/2 of an onion
>1 potato (peeled)
>1 strand of scallion
>1 box of chicken broth (reduced sodium)
>2 teaspoons of olive oil
>5-6 baby carrots chopped
> 2 teaspoons of butter - I use #kerrygoldirishbutter
>1 teaspoon of ground ginger
>4-5 grinds of black and white pepper
>1 teaspoon of ground cinnamon
> Splash of half and half (per chefs choice)
General directions:
1) Peel the onion and potato and dice up into thin pieces. Similar, you will want to do the same with the scallion
2) On medium heat add olive oil to coat the bottom of the pain, and add onions, potatoes and scallions to warm up. I tend to cook these for 3-4 mins. Then add the butternut squash to the deep pan and stir. Add about a 1/4 cup of water and place the lid to steam thoroughly (Depending on your stove type- approximately 10 mins)
3) Add a few chopped baby carrots to steam in the mix
4) Add pepper, salt, butter and mix. (cook for another 6 minutes and stir. Steam with the lid after)
5) Add about 1/4 to 3/4 cup of chicken broth and place the lid back on until the veggies are cooked thoughly
6) Add a dash of cinnamon
7) Take the pan off of the heat! Using an emersion blender, mash the soft veggies until it is a liquid consistency
8) Add a splash of half and half to slightly thicken
9) Add a small amount of basil for décor and #voila #butternutsquash soup is ready to enjoy!
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