chefRom's Recipes

Recipe for October 14, 2001: BUTTERNUT SQUASH SOUP

To see previous recipes click here: September 30, 2001 Recipe牋牋October 7, 2001 Recipe October 21, 2001 Recipe

Butternut Squash Soup(Serves 9)

2 � pounds butternut squash

1 pound onion

� pound fresh whole tomatoes

� pound carrots

� pound celery

2 cans vegetable broth (14.5 ounces each)

1 cup fat-free milk

1 tablespoon + 1 teaspoon fresh chopped garlic

� teaspoon black pepper

� teaspoon salt

Peel and seed squash. Cut into 1-inch chunks. Place in 4-quart Dutch oven. Cut onions, tomatoes, carrots and celery into 1-inch pieces. Add to Dutch oven. Stir in vegetable broth, milk, garlic, salt and black pepper. Simmer 30 minutes.

Place cooked vegetables and broth in blender; puree. Pour into individual soup bowls. Serve warm.

Copyright � chefRom Productions, Inc. 2001


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	2 �	pounds butternut squash
	1	pound onion
	�	pound fresh whole tomatoes
	�	pound carrots
	�	pound celery
	2	cans vegetable broth (14.5 ounces each)
	1	cup fat-free milk
	1	tablespoon + 1 teaspoon fresh chopped garlic
	�	teaspoon black pepper
	�	teaspoon salt