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Butternut Squash Soup

Fall into fall with this tasty butternut squash soup recipe from Michigan Food Stylist Birdie Sheridan!
Butternut Squash Soup



1 large squash, baked at 350 for 15 minutes to soften; seeds removed, and cut into chunks
2 Granny Smith apples, peeled, cored and cut into chunks
1 large leek, cleaned and chopped into ringlets
1 medium onion, chopped coarsely
1 quart chicken stock
2 bay leaves
1 stick butter
1 dollop sour cream for each bowl

Melt butter in a large pan. Sauté the onion and leeks until translucent. Add the squash and apples and cover with chicken stock. Bring to a boil. Add the bay leaves and simmer until everything is soft (30 to 40 minutes). Remove bay leaves.
Using an immersion blender, puree. (Can use a regular blender.)
Add a little water if too thick. Serve in bowls with the dollop of sour cream.

Have questions? Email Birdie!

Information

  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
  • Recipes
  • Comments Closed