Joyce’s Butternut Squash Soup


La Soupe de courge (Pumpkin or winter squash soup.)

1 T olive oil
1 medium sized onion chopped
900 grams pumpkin or squash: hubbard or acorn – I use butternut
2 large cloves of garlic minced
1.5 L water or chicken stock- I use stock
1 Bay Leaf
2 t fresh or 1 t dried Thyme – I use 2t dried
1/2 cup rice
salt and pepper and nutmeg to taste
1/4 cup chopped fresh parsley.

Heat oil in heavy bottomed soup pot and add onion – sauté until soft.
Add pumpkin and garlic and stir for 30 seconds and then add water or stock – I use stock and do not add salt.
Bring to boil and add rice, salt, pepper and Bay leaf.
Simmer until rice is cooked and squash is soft.
Blend, add nutmeg and adjust seasonings.
A filling tasty meal.
After standing it tends to thicken and additional water or stock can be added.

Source: Provencal Light by Martha Rose Shulman.
Prepared, tried and tested by: Joyce Gonin

This entry was posted in Soup by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

The Recipe Hunter is a Tried and Tested Home-Made food blog dedicated to providing recipes from all around the world direct to your own kitchen. We also love to Showcase your blog, so come and be a Guest on The Recipe Hunter Blog

2 thoughts on “Joyce’s Butternut Squash Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s