The fresh flavors of cilantro, basil and oregano season this squash soup recipe.
| 3 to 4 |
|
pounds butternut and/or acorn squash, cut in half, baked |
| 1/2 |
|
cup LAND O LAKES® Butter |
| 1 |
|
medium (1/2 cup) onion, finely chopped |
| 2 |
|
teaspoons finely chopped fresh garlic |
| 1/4 |
|
cup all-purpose flour |
| 2 |
|
cups milk |
| 1 |
|
(14-ounce) can vegetable or chicken broth |
| 1/3 |
|
cup maple syrup or maple-flavored syrup |
| 3/4 |
|
teaspoon salt |
| 1/8 |
|
teaspoon ground red pepper |
| 3/4 |
|
cup whipping cream |
| 1 |
|
tablespoon chopped fresh cilantro |
| 1 1/2 |
|
teaspoons chopped fresh basil leaves* |
| 1 1/2 |
|
teaspoons chopped fresh oregano leaves** |
| 3 |
|
tablespoons chopped fresh cilantro |
| 1/2 |
|
cup sour cream |
Scoop baked squash from skins. Place half of squash in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until well mixed. Spoon into medium bowl; set aside. Repeat with remaining squash. (You should have 3 1/2 to 4 cups squash.)
Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (5 to 7 minutes). Stir in flour; continue cooking, stirring constantly, until bubbly (3 to 4 minutes). Stir in milk and vegetable broth with wire whisk. Stir in squash, maple syrup, salt and pepper. Gradually whisk in whipping cream, 1 tablespoon cilantro, basil and oregano. Reduce heat to low. Cook, stirring occasionally, until flavors are blended (50 to 60 minutes).
Meanwhile, stir together 3 tablespoons cilantro and sour cream in small bowl. Dollop sour cream mixture onto each serving of soup.
*Substitute 1/2 teaspoon dried basil leaves.
**Substitute 1/2 teaspoon dried oregano leaves.
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