| Screamin' Mama |
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| Butternut Squash Soup |
One medium butternut squash
2 cloves of garlic
One large carrot
One large onion
Montreal Steak Spice
Italian Seasoning
Vegetable Oil
8 cups of chicken stock
2 cloves of garlic
One large carrot
One large onion
Montreal Steak Spice
Italian Seasoning
Vegetable Oil
8 cups of chicken stock
- Cut all veggies into small cubes.
- Saute all veggies in oil until onion is translucent.
- Transfer all veggies to a stock pot and simmer with chicken
stock until butternut squash and carrots are tender. Approx.
30 min.
- Use a handblender and blend until smooth.
- Season with Montreal Steak Spice and Italian Seasoning to
taste.
- Garnish with croutons. (I've also topped with cornbread
chunks and it is absolutely delicious!)
Use less chicken broth if you prefer a thicker soup. Half and half
cream can also be added for a creamier texture.
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