smartcookie10/18/11




Another butternut squash soup? But this one really does top them all. Simply divine. be ready to dish out double portions! Best of all, freezes well.






  • SERVING/YIELD
    15


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #59205





















  • smartcookie











INGREDIENTS













  • 2 lg onions - diced










  • 1 garlic clove










  • 2 xl carrots - chunks










  • 1 lg butternut squash - chunks










  • 2 lg zuchinni










  • 2 parsley










  • 3 celery stalk










  • 1 green pepper










  • 0 water










  • 2 Tbsp chicken consomme cubes










  • 1 pkg fresh dill










  • 0 salt &pepper










  1. In a quart pot, sauté onions & garlic until golden. Place the parsley, pepper & celery in a net bag. Add all the vegetables & the net bag to pot (not water) and allow to simmer/steam for one hour on low flame. Add water to fill the pot 1/2 full. Add salt & pepper.



  2. Remove the net bag & discard. Add dill, consomme Cook another hour. Blend the vegetable in pot. Serve with croutons



  3. Cool. optional: freeze















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