Laura's Butternut Squash Soup

Winter is almost over (hopefully), so this may be one of my final butternut squash recipes until next year... My friend Laura and I go waaay back.. We actually rode the bus together when we were kids, have stayed friends over the years, and both love to cook. Before kids, we were part of a dinner club which, in a way, has been an inspiration for the Fresh Mamas Cooking Club. I miss those days and am so thankful for all my friends who have supported my blog from the start. Laura has been a huge supporter and once she shared this recipe with me I knew it had to go on the blog. Oh, my goodness it was delicious!

Would you believe I have never used Herbs de Provence before? I know, crazy, right? Well I am officially a fan and also used the herb mixture for my Best Oven "Fries". Deee-lish!!

Laura's Butternut Soup
1 medium butternut squash
3-4 cups chicken stock, plus more if needed
8 oz. mascarpone cheese (or cream cheese)
2 teaspoons Herbs de Provence
1/2 teaspoon cinnamon
1/4 cup brown sugar
salt and pepper to taste
1. Roast the butternut squash
2. Place roasted squash in large saucepan or dutch oven
3. Puree with immersion blender (or place in food processor and blender with lid cracked to allow steam to escape, puree)
4. Heat squash puree over medium heat, add Herbs de Provence, and whisk in chicken stock slowly until desired consistency
5. Add mascarpone and stir until fully melted
6. Add cinnamon, brown sugar, then salt and pepper
7. Simmer 10-15 minutes, stirring often until heated through.
I had originally planned on freezing half, but it was so delicious I ate it all in a few days! Thank you for sharing this recipe, Laura! It is a winner in my book and I will be adding it to my "go-to" butternut recipes.
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