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Soup & Stew
American
4 servings
25 minutes
30 minutes
3 cups butternut squash, peeled, deseeded, chopped into 1 inch pieces
1½ cups organic baby carrots, cut in half
2 cups organic organic yellow onion, peeled and chopped
2 tablespoons shallots, peeled and chopped
3 tablespoons butter
3 cups vegetable stock or broth
1 cup heavy cream
1 cup milk
¾ teaspoon salt
¼ teaspoon fresh ground white pepper
Yogurt or sour cream
Chives, freshly chopped
Heat butter in a soup pot over a medium heat.
Add squash, carrots, onion and shallots.
Cook for 5 minutes, stirring occasionally.
Add vegetable stock, bring ingredients to a boil.
Reduce to a medium heat; cook for 20 minutes or until carrots and squash are tender.
Remove from heat; add salt, pepper, cream and milk, mix thoroughly. Allow to sit 20 minutes.
Purée soup in a blender or food mill until smooth. Garnish soup with a dollop of sour cream or yogurt and chives.
