Three Squash Soup
anediblemosaic wants to cook this
Makes 1 1/2 to 2 gallons
- 1 medium butternut squash
- 1 large buttercup squash
- 1 large acorn squash
- 1 (16 oz) can pumpkin
- 2 quarts low sodium vegetable broth
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp salt
- 1/4 c pure maple syrup
- 1 stick butter, melted
- 1/2 pint (1 c) heavy cream
- 6-8 c water (add to reach your desired thickness)
Sources
- 2 commentsComments
- Mileg67 What are the directions?
- anediblemosaic Directions: Preheat oven to 400F. Use a sharp knife to slice several air vents in the squashes, and roast them until very soft (about 60-90 minutes). Once cool, peel and de-seed the squashes, then puree in a blender or food processor until smooth. Add all remaining ingredients, heat on medium to medium-high heat to just under boiling point, stirring frequently.
Serving Suggestions: This soup makes a beautiful first course, or paired with a salad or a sandwich (such as turkey melts), it makes a wonderful meal.
Garnish Suggestions: Roasted squash seeds, a swirl of cream, chopped fresh herbs, etc.
Source: http://www.anediblemosaic.com/?p=1925
