Teri's Butternut Squash Soup

Gooseberry Patch
Teri's Butternut Squash SoupRecipe
Oxmoor House
This soup is also wonderful served with sliced green onions on top.
serves 8


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1 tablespoon olive oil
1 tablespoon butter
2 (2 pound) butternut squash, peeled and cubed
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon allspice
2 (14 1/2-oz.) cans chicken broth
Garnish: sour cream, allspice


Combine oil and butter in a large suacepan over medium heat. Add squash, onion and garlic. Cook for about 5 minutes, stirring occasionally, until crisp-tender. Add allspice; cook just a minute more. Add broth. Bring to a boil; cover. Reduce heat to low; simmer for 15 minutes or until squash is tender.

Process in a food processor until smooth. Return to saucepan; heat until hot. If a thinner soup is preferred, add a little more broth or water. Ladle soup into soup bowls. Garnish, if desired. Serve with crackers.

Created date

February 2012