Tuesday, November 24, 2015

Butternut Squash Soup

1 onion, chopped
2 ribs of celery
8 baby carrots
2 large potatoes
1 butternut squash, pre cooked in microwave
1 box of chicken broth
1/8 cup heavy cream
Pumpkin pie spice
Salt and pepper
Fresh parsley

Melt about two tablespoons of butter and sauté the mirapoix. Add the chicken broth and add the chopped potatoes. Add about a teaspoon of chicken base and simmer until potatoes are tender. 
Add seasonings. I just added pinches of each spice to taste. 

When potatoes are tender, use an emulsifier and blend thoroughly in the pot. If you don't have an emulsifier use the blender. Add the squash and blend until smooth. 

Stir in heavy cream until blended and serve. 

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