Difference between revisions of "Butternut Squash Soup"
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This is only partially homemade from the kitchen of Alicia Wingren.<br> | This is only partially homemade from the kitchen of Alicia Wingren.<br> | ||
I had a box of store-bought squash soup and wanted to make it better. It tasted very bland out of the box. This recipe made it much better!<br> | I had a box of store-bought squash soup and wanted to make it better. It tasted very bland out of the box. This recipe made it much better!<br> | ||
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Ingredients:<br> | Ingredients:<br> | ||
1 carton of store-bought Butternut Squash Soup (17.3oz carton)<br> | 1 carton of store-bought Butternut Squash Soup (17.3oz carton)<br> | ||
Revision as of 17:57, 19 December 2015
← soups
This is only partially homemade from the kitchen of Alicia Wingren.
I had a box of store-bought squash soup and wanted to make it better. It tasted very bland out of the box. This recipe made it much better!
Ingredients:
1 carton of store-bought Butternut Squash Soup (17.3oz carton)
3 Tbsp. butter
1/2 medium onion, chopped
1 apple, chopped
1-2 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. ginger, ground
1/4 tsp. coriander, ground
ground black pepper (to taste, a pinch or two)
1 tsp. thyme
4-5 Tbsp. butter
1/4 c. Sour cream (or plain yogurt)
chopped green onion for garnish
Directions:
In a small saucepan over medium-low heat, saute chopped onion and apple in 3 Tbsp butter until soft. Add spices. Cook stirring occasionally until spices are fragrant usually around 1-2 minutes. Add 4-5 Tbsp butter, add soup, and heat thoroughly. Stir in sour cream. Serve hot with a dollop of sour cream, sprinkling of chopped green onion, and a dash of cinnamon on the top.
