Butternut Squash Soup with Cheese Biscuits
Total time
Author: Tammy
Serves: serves 8
- 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
- Heat a large stock pot over medium heat.
- Add the olive oil and chopped onion. Saute until golden.
- Add the carrots letting them caramalize a bit.
- Add the white wine and scrap up all the brown bits.
- Add the chopped potatoes and squash. Add the stock. Stir well.
- Cover and simmer at very low heat for 45-50 minutes.
- Once vegetables are very soft, puree with an immersion blender.
- Serve hot and garnish with shards of parmesan cheese.
Recipe by Chateau Elma at https://www.chateauelma.com/butternut-squash-soup-with-cheese-biscuits
3.5.3208