1 Tablespoon butter
1 Tablespoon minced shallot or onion
2 clove garlic, minced
3 fresh thyme sprigs
1 pinch dried rosemary
2 packages (10 ounces each) frozen winter (butternut) squash, thawed
1 cup reduced-sodium chicken broth
3 Tablespoons milk
Sour Cream (if desired)
Melt butter in medium saucepan over medium heat. Add shallot, garlic, thyme and rosemary; cook and stir 2 or 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Add milk, stir until blended.
Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add addition liquid to make soup thinner, if desired.) top with dollop of sour cream.
4 comments:
...this something that I've never had, I should try it.
Good Morning Tom,
Try it. You'll like it.
Marilyn
Delicious and good for ya, too! Blessings, Carol
Your soup sounds so wonderful and comforting. I will have to try it.
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