Clinton Kelly's Butternut Squash Soup

This Recipes Is So Easy You'll Have It Done in Not Time!

skill level

Easy

time

1-30min

servings

6 to 8

cost

Contributed by : Clinton Kelly

Clinton knows this recipe by heart. Try it once and you will too.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 tablespoon Butter
1 Onion chopped
2 Garlic Cloves sliced
2 Thyme Sprigs leaves only
1 Sage Sprig chopped
Salt and Pepper
2 Large Butternut Squash (peeled/seeded/cubed)
1 Quart Chicken Stock

instructions Heat a large Dutch oven over medium heat. Add 2 tablespoons butter and the onion and garlic and cook for 4 or 5 minutes until soft and translucent. Add the thyme and sage and cook for another minute and season with salt and pepper. Stir in the butternut squash and add the chicken stock. Cover and simmer for 20 to 25 minutes until the squash is tender.
step 2

ingredients Sage Sprig chopped for garnish

instructions Puree the soup in a food processor or with an immersion blender. If the soup is too thick add additional stock. Adjust the seasoning if necessary and garnish with additional sage. NOTE: When you use the food processor place a towl over it.
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