BigDadday
Everday People
This recipe works well with acorn, butternut, or Hubbard squash.
Serves 4-6
3 Tablespoons Olive oil
3 Tablespoons Butter
1 large Onion, chopped
4 cups Water
4 cups Chicken broth
4 cups Winter squash, peeled, seeded and medium diced
2 Carrots, peeled and diced
1/4 cup Parsley, chopped
1 teaspoon Thyme
Salt and pepper to taste
Heat the oil and butter in a heavy soup pot. Add the onions and cook until just soft. Add the remaining ingredients and slowly bring to a boil. Reduce the heat and simmer for 45 minutes. Carefully add small amounts to a food processor or blender. Puree the entire batch. Add to a new pot and re-warm over low heat. Serve warm.
Serves 4-6
3 Tablespoons Olive oil
3 Tablespoons Butter
1 large Onion, chopped
4 cups Water
4 cups Chicken broth
4 cups Winter squash, peeled, seeded and medium diced
2 Carrots, peeled and diced
1/4 cup Parsley, chopped
1 teaspoon Thyme
Salt and pepper to taste
Heat the oil and butter in a heavy soup pot. Add the onions and cook until just soft. Add the remaining ingredients and slowly bring to a boil. Reduce the heat and simmer for 45 minutes. Carefully add small amounts to a food processor or blender. Puree the entire batch. Add to a new pot and re-warm over low heat. Serve warm.