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Autumn Butternut Squash Soup
Submitted by: irae1984
Red bell pepper, tomatoes and portobello mushrooms add color and flavor to this hearty butternut squash soup.
Ingredients
- 1 medium butternut squash, cubed
- 1 medium yellow onion, diced
- 1 medium red bell pepper, chopped
- 6-8 portobello mushroom caps, chopped
- 1 medium tomato, chopped and seeded
- 5 cups water with 4 chicken bouillon cubes
- 2 tbsp tarragon or to taste
- 1 tbsp cinnamon or to taste
- 1 cup heavy cream
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Method
Saute onion in saucepan, with some olive oil, until translucent. Add red bell pepper, mushrooms, tomato and squash, then pour in water with bouillon cubes. Add tarragon and cinnamon then let boil until squash is tender and squishes easily. Strain broth into another container and place all remaining vegetables into a food processor. Puree vegetables and add back to saucepan. Pour remaining broth back into vegetable puree and add heavy cream. Cook on medium low heat but do not boil. Add cinnamon to taste.
Notes: Because I like a little spice, I probably added 1/2 tbsp ground red pepper to finished soup. It gives it just a touch of heat.
Number of Servings: 4-6
Submitted by: irae1984 ( See all of irae1984 Recipes )
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