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Creamy Squash Soup
Ingredients:
Serves 6
- 2lbs butter squash
- 1 onion, sliced
- 2 garlic cloves
- 1 bouquet garni (bay leaf, parsley, and thyme, tied together)
- 4 cups chicken broth
- 1 leek, sliced - green part only
- some Italian parsley
- 3 tablespoons whipping cream, soy-milk, rice-milk, or almond milk
- 1 tablespoon olive oil
- ground nutmeg
- Salt + pepper
Directions:
In a heavy saucepan, saute the onion and leek until they begin to give off their juices. Add the minced garlic, diced squash, chicken broth, and the bouquet garni.
Let simmer for 30 min. Then remove the bouquet garni, and puree the soup in a food processor.
Serve in a bowl and garnish with some parsley.
Bon appetit!
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