Soups/squash soup
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Revision as of 21:50, 10 February 2013 by Zurving (Talk | contribs) (Created page with "Serves: 6 Active Time: 35 minutes Total Time: 45 minutes From: Magazine Clipping =Ingredients= 1 Tbs. olive oil 2 medium onion, diced 1/4 tsp. cinnamon 1/4 tsp. ground gi...")
Serves: 6
Active Time: 35 minutes
Total Time: 45 minutes
From: Magazine Clipping
Contents
Ingredients
1 Tbs. olive oil
2 medium onion, diced
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
2 cans (14.5 oz each) vegi broth
1 baked potato, peeled and diced
1 package (12 oz) frozen cooked winter squash, thawed
2 Tbs. maple syrup
1/4 cup heavy cream
Directions
Step 1
In alarge saucepot, heat oil over medium-high heat. Add onion and cook 3 minutes. Stir in cinnamon, ginger, and nutmeg, and cook 2 minutes. Stir in broth, potato, and squash. Bring to a boil, reduce heat, and simmer until potato is cooked, about 15 minutes.
Step 2
Cool 10 minutes; puree in blender in small batches. Return soup to saucepot and reheat. Stir in syrup and cream just before serving.
