berkshiregirl

Cooking, Crafting, Creating, Living

Cream of Butternut Squash Soup with Tomato December 21, 2011

This simple, delicious soup is the perfect pairing of sweet butternut sauce and tangy grape tomatoes.  

Ingredients:

1 whole Butternut Squash

1 small Sweet Onion (diced)

3 cloves Garlic

2 Celery Stalks (chopped)

2 large Carrots (chopped)

2 tbls butter

1 1/2 cups Golden Cooking Wine

1 tbls. grated Ginger

1 tbls chopped fresh Basil

1 tbls chopped fresh Parsley

Salt and Pepper to taste

1 cup heavy cream

Combine carrots, onion, celery and garlic in a large soup pan with butter.  Begin to saute until onions are softened, being careful not to brown.  Ad cooking wine and squash and cook until squash is tender.

Add basil and parsley.

Transfer soup to blender and puree until smooth.

Return to pan and add heavy cream, ginger, salt and pepper.

Bring to a slow boil over medium high heat.  Cook an additional 10 minutes.  Allow to cool and serve.

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s