Recipe of the Week
A Savory Soup from Alma Schneider
Monday, October 12, 2009
This sweet and savory soup has just the right amount of heat to give it a little kick!
Alma's Butternut Squash Soup:
1 Large butternut squash, cut into big chunks, placed on a parchment paper lined cookie sheet and roasted at 475 degrees until it is tender (about 45 minutes to an hour)
4 cups chicken or vegetable broth (more if needed if soup gets too thick)
2 TBS maple syrup
3 TBS sour cream
1/2 tsp crushed fresh rosemary
salt to taste
After squash is roasted, let it cool and peel off the skin. Put it into a large saucepan with broth and simmer for a few minutes. Add maple syrup, and rosemary and stir until well combined. Let cool. When cool, place in a blender or cuisinart or use a hand blender and blend until smooth. Then add sour cream and salt to taste. Enjoy!
For more of Alma's recipes, visit takebackthekitchen.blogspot.com
Alma's Butternut Squash Soup:
1 Large butternut squash, cut into big chunks, placed on a parchment paper lined cookie sheet and roasted at 475 degrees until it is tender (about 45 minutes to an hour)
4 cups chicken or vegetable broth (more if needed if soup gets too thick)
2 TBS maple syrup
3 TBS sour cream
1/2 tsp crushed fresh rosemary
salt to taste
After squash is roasted, let it cool and peel off the skin. Put it into a large saucepan with broth and simmer for a few minutes. Add maple syrup, and rosemary and stir until well combined. Let cool. When cool, place in a blender or cuisinart or use a hand blender and blend until smooth. Then add sour cream and salt to taste. Enjoy!
For more of Alma's recipes, visit takebackthekitchen.blogspot.com
