Butternut Squash Soup
Perfect for whenever squash is in season, this Butternut Squash Soup is full of rich flavors and complex textures. It’s very surprising then, how easy it is to make, but not surprising how much your guests are going to love it.
This recipe was created by “MapleBird” and with gratitude, we present it here.
This recipe makes only four servings but if you are having more guests, then simply double or triple the entire recipe to make enough for everyone – i.e., for twelve people, triple the recipe to make twelve servings. Then add add 1/3 of a per-person quantity of cannabutter to the recipe twelve times.
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Large Pot with cover
- Blender - two quart
Preparation_________________________________________________________________
1. Set pot over a medium heat, add butter and melt
2. Add the onion, celery, carrot, potatoes, and squash
3. Cook for 5 minutes, or until lightly browned
4. Add the chicken stock - just enough to cover vegetables
5. Bring to a boil then reduce heat to low and then cover pot
6. Simmer 40 minutes or until all vegetables are tender
7. Transfer the contents to a blender, and blend until smooth
Final touches _________________________________________________________________
Return to pot, and add in any remaining stock to attain desired consistency
Season to taste with salt and pepper.
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Large Pot with cover
- Blender - two quart
Preparation_________________________________________________________________
1. Set pot over a medium heat, add butter and melt
2. Add the onion, celery, carrot, potatoes, and squash
3. Cook for 5 minutes, or until lightly browned
4. Add the chicken stock - just enough to cover vegetables
5. Bring to a boil then reduce heat to low and then cover pot
6. Simmer 40 minutes or until all vegetables are tender
7. Transfer the contents to a blender, and blend until smooth
Final touches _________________________________________________________________
Return to pot, and add in any remaining stock to attain desired consistency
Season to taste with salt and pepper.