Description
Creamy, thick, hearty and delicious. I was skeptical about whether my family would like this, but i needed a hearty meal in a hurry and we had an unexpected guest. I had left over roasted butternut squash and had just read some squash soup recipes in a magazine. All of their recipes sounded too sweet for my taste, and i didn't have a lot of the ingredients, so i made up my own. Everyone, even my meat-and-potatoes husband loved it. I knew it was a hit when my son suggested that maybe i should write this one down!
Ingredients
- Butternut Squash
- Chicken Broth
- Garlic Clove
- Onion Salt
- Fresh Ground Pepper
- Butter
- Fresh Thyme
- Half-and-half
- Water
- Cooked Quinoa
- Thyme
Instructions
- Roasted butternut squash:
- Cut in half length-wish and scoop out seeds
- Brush with butter or olive oil
- Microwave for about 15 minutes, checking occasionally
- When tender, place in a 350 degree oven for another 10-15 minutes to improve color and flavor
- Cool
- Soup:
- Heat chicken broth in a large sauce pan
- While it is heating, peel the rind off of the cooked butternut squash and discard
- Add the squash to the broth and continue heating
- Add the garlic, onion salt, pepper, and butter
- Blend with a hand blender until smooth
- If it gets too thick add water to desired consistency
- Add thyme leaves
- To stretch the recipe, add half and half
- Ladle into bowls and a lay a thyme stem on top
- Quinoa:
- Cook according to package directions using chicken broth instead of water and adding a tablespoon of butter or olive oil
- Serve on the side or add to the soup at the table