(RECIPE POSTED BY SANDRA HEBERT) - Easy, Fast and Soooo Good
1 Butternut Squash cubed
3 Tbsp. Butter
1 Box Chicken soup broth
1 Bag Fresh Baby Spinach
2 Tbsp. Chicken Soup Powder
4 Cups Water
1 tsp. Basil
Parmesan cheese to garnish as desired
Saute squash in butter till softened, about 20-30 min. Add broth, chicken soup base powder, water and basil. Let flavors blend...maybe another 15 - 20 minutes....before serving drop a handful of spinach leaves per bowl into the soup. It will look like a lot at first but after one minute will wilt. Serve and sprinkle with parmesan cheese
Hi Sandra. I made this soup but wasn't quite sure if you peeled the squash first before cooking? Also wasn't sure what was meant by a box of chicken soup broth? Is a can or a few knorr oxo pouches equivalent? To make it smooth, I put it in a blender to puree after cooking for 40 mins.
ReplyDeleteThanks, Carole
Sandra Hebert replied:
ReplyDeleteHello........you do have to peel and seed the squash first. Boxes of soup broth like Campbells or store brands aren't quite as salty as powders but I'm sure in a pinch you can use whatever you have.
Thanks Sandra! Yummy soup!!
ReplyDelete