Cornaby's™ Specialty Foods LLC

Butternut Squash Soup

Butternut Squash Soup1 Tablespoon olive oil or butter

1 medium sized butternut squash, seeded and cubed

1 small red onion, diced

1-2 cloves garlic, minced

4 cups vegetable or chicken broth

2-3 Tbl Ultra Gel® depending on desired thickness

1 cup heavy cream (optional)

Place oil in a heavy sauce pan and turn on to medium heat. Add onion and sweat gently for 5-10 minutes until onion is translucent. (You aren’t looking to brown the onion, so you may need to turn down the temperature if it is browning or sizzling too much.) Add garlic and cook for 1 to 2 minutes. Add squash and broth and cook at a simmer until squash is soft, 15-20 minutes. Remove squash to a blender and blend until smooth, or use a stick blender, either option will work. Whisk in Ultra Gel®. At this point you can add salt and pepper and serve, or if you want some additional richness to the flavor add a cup of evaporated milk or heavy cream.

This can be served with crackers or bread and is lovely topped with a little bit of mozarella cheese and bacon bits!

For special diets this soup is a no brainer. It’s naturally gluten free and can be adjusted for vegetarian or vegan lifestyles by omitting the cream.

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