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Breakfast - Brunch
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None
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4-6
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| Preptime |
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25
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Ingredients |
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1 medium onion, diced fine
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3 stalks of celery, diced fine
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5 lbs. butternut squash, peeled and diced
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3 cups heavy cream
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3 cups vegetable stock
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1/2 tas. allspice
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1 tea. cinnamon
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1 cup stout beer
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salt, pepper to taste
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Instructions |
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In a stockpot fry onions and celery until soft. Add the remaining ingredients, bring to a boil; simmer until squash is tender.
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Puree in blender and adjust seasoning with salt and pepper.
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Originally Submitted
10/2/2010
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You can add this Butternut squash soup recipe to your own private DesktopCookbook.
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