Butternut Squash Soup
Chef Jared Gierisch
RECIPE NOTES
Preparation Time: 20
Cooking Time: 1 hour
INGREDIENTS
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1 small onion, diced
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½ cup carrots, diced
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½ cup turnips, diced
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½ cup rutabagas, diced
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½ cup parsnips, diced
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2 lbs butternut squash, diced
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1 qt vegetable broth
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2 cups heavy cream
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salt and pepper to taste
DIRECTIONS
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Peel squash, split in half length wise, scoop out seeds. Cut into chunks.
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Peel and dice all vegetables.
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Sauté onions, carrots, turnips, rutabagas, and parsnips until the onions are transparent. Add the squash.
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Add vegetable stock and simmer for 40 minutes.
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Puree with blender.
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Add in the heavy cream before serving and finish with salt and pepper.