- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 3 cups Butternut Squash peeled de-seeded chopped into 1 inch pieces
- 1 1/2 cups Organic Carrots (use Baby Carrots) cut in half
- 2 cups Organic Organic Yellow Onion peeled and chopped
- 2 tablespoons Shallots peeled and chopped
- 3 tablespoons Butter
- 3 cups Vegetable Stock or Broth
- 1 cup Heavy Cream
- 1 cup Milk
- 3/4 teaspoon Salt
- 1/4 teaspoon White Pepper fresh ground
- Yogurt or sour cream
- Chives freshly chopped
Directions
Heat butter in a soup pot over a medium heat. Add squash, carrots, onion and shallots.
Cook for 5 minutes, stirring occasionally. Add vegetable stock, bring ingredients to a boil.
Reduce to a medium heat; cook for 20 minutes or until carrots and squash are tender.
Remove from heat; add salt, pepper, cream and milk, mix thoroughly.
Allow to sit 20 minutes. Puree soup in a blender or food mill until smooth.
Garnish soup with a dollop of sour cream or yogurt and chives.
