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Recipe by: Lisa Prince

Butternut Squash Soup

The consistency of this recipe is wonderful.  I need more spice so I would add cumin or nutmeg and if I were being very bad a little heavy cream but then that would defeat the purpose of this month.

Servings: 6
Cook Time: Prep Time: 25 minutes; Total Time: 1 hour and 10 minutes
Meal Type: Entree
NC Ingredients: Butternut Squash, Apples

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Ingredients

1
Tbsp. olive oil
1
cup onion, diced in large pieces
1
stalk celery, diced in large pieces
4
cups butternut squash, peeled and diced in large pieces
1
pear, peeled and diced in large pieces
1
granny smith apple, peeled and diced in large pieces
1
cup apple juice
3
cups reduced-sodium vegetable or chicken stock
salt and pepper
3
Tbsp. fat-free sour cream

Directions

Pour olive oil into a large stockpot.

Add onion, celery, butternut squash, pear and apple.

Cook 10 minutes, stirring occasionally.

Add apple juice and stock.

Bring to a boil, and then simmer 30 minutes.

Season soup with salt and pepper to taste.

Puree soup, taste, and adjust seasoning as necessary.

Ladle soup into serving bowls and spoon in sour cream.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.