W. W. WINTER SQUASH SOUP
2 tsp. olive oil
1 large chopped onion
2 c. chopped celery
1 clove minced garlic
2 tsp. chopped, fresh rosemary
1 tsp. salt
pepper
one 2 lb. Costco package of peeled, diced butternut squash
32 oz. carton of chicken broth
1 tsp. curry powder
Parmesan cheese
Toasted pumpkin seeds for garnish
Heat oil in large soup pan then sauté onion, celery, garlic, 1 tsp. of Rosemary, salt and pepper. Cook and stir for 10 minutes until veggies are soft.
Add squash and broth. Boil, reduce heat, simmer 20 minutes.
Stir in rest of Rosemary
Puree in batches; careful not to burn yourself. Return to pot and add curry powder and add about 1 ½ to 3 tsp. bouillon powder to taste. I also added a dash of garlic salt.
When you serve each bowl of soup top with 1 Tb. Parmesan cheese and toasted pumpkin seeds if you like. Would also be good with a dollop of fat-free sour cream on top.
This was truly a gourmet feast. One of the best soups I have ever had bar none. Mary, you outdid yourself.
ReplyDeleteThanks, nice to know I am appreciated!
ReplyDeleteI make a butternut squash soup very similar to this with the curry but not Rosemary. Will have to try it.
ReplyDeleteLove butternut squash soup. I will havet to try your recipe - it is definately lower fat than mine.
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