Butternut Squash Soup with Cheese Biscuits
 
Prep time
Cook time
Total time
 
A creamy and delicious butternut squash soup.
Author:
Serves: serves 8
Ingredients
  • 1 chopped sweet onion
  • 1 tbsp olive oil
  • ½ cup white wine
  • 2 large carrots, peeled and cubed
  • 1 large butternut squash, peeled,seeded and cubed
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1 carton of Low-Sodium Chicken Broth
  • Salt and Pepper to taste
  • Parmesan Cheese for topping
Instructions
  1. Heat a large stock pot over medium heat.
  2. Add the olive oil and chopped onion. Saute until golden.
  3. Add the carrots letting them caramalize a bit.
  4. Add the white wine and scrap up all the brown bits.
  5. Add the chopped potatoes and squash. Add the stock. Stir well.
  6. Cover and simmer at very low heat for 45-50 minutes.
  7. Once vegetables are very soft, puree with an immersion blender.
  8. Serve hot and garnish with shards of parmesan cheese.
Recipe by Chateau Elma at https://www.chateauelma.com/butternut-squash-soup-with-cheese-biscuits