Creamy Butternut squash soup made with local ingredients in the garden state.
Butternut Squash Soup
1 large butternut squash, peeled and cubed (save seeds for garnish)
2 large sweet potatoes, peeled and cubed
1 large red bliss potato, peeled and cubed
3 large carrots, cubed
1 cup chopped sweet Vidalia onion
½ cup chopped celery
3 TB butter melted
1 TB chopped parsley
¼ cup cream of wheat
½ teasp. Sea salt
½ teasp. White pepper
½ teasp. Corinander
48 oz container of chicken stock
Roasted Squash Seeds
No nutrition information available
Saute butter in large pot with chopped onions and celery until soft. Add Container of chicken stock to pot and add in cubed squash, carrots, sweet potatoes and red bliss potato, parsley and spices. Do not add cream of wheat.
Boil until squash, carrots and potatoes are soft. Remove from heat. Puree all ingredients in a blender or food processor (leaving some chunks). Return to pot and boiling, then gradually add cream of wheat and cook for 3-4 minutes. Serve with a dollop of sour cream or plain Greek yogurt. Garnish with roasted squash seeds.