Creamy Italian Butternut squash soup!
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
1 pinch
Butternut squash
|
1 table spoon
Olive oil
|
2 ½ cup
Chicken broth
|
½ cup
Le Grec Italian Dressing
|
|
Feta cheese to taste
|
|
Pecan nuts to taste
|
|
Salt and pepper to taste
|
PREPARATION
- 1. Preheat the oven to 190 °C (375 °F)
- 2. Cut the squash in 2 lengthwise, brush it with olive oil and put it on a baking sheet
- 3. Cook it during 45 to 55 minutes then let it cool
- 4. Remove seeds and strings from the squash
- 5. Bring to a boil 2 ½ cups of chicken broth and the squash in a pan during 10 minutes
- 6. Add ½ cup of Le Grec Italian Dressing
- 7. Purée the mixture using a blender.
- 8. Add salt and pepper to taste
- 9. Add feta cheese and pecan nuts to taste
- 10 Serve!
NOTES
| Imperial | Metric | |
|---|---|---|
| 1 pinch | Butternut squash | | |
| 1 table spoon | Olive oil | | |
| 2 ½ cup | Chicken broth | | |
| ½ cup | Le Grec Italian Dressing | | |
| | | Feta cheese to taste | | |
| | | Pecan nuts to taste | | |
| | | Salt and pepper to taste | | |
PREPARATION
- 1. Preheat the oven to 190 °C (375 °F)
- 2. Cut the squash in 2 lengthwise, brush it with olive oil and put it on a baking sheet
- 3. Cook it during 45 to 55 minutes then let it cool
- 4. Remove seeds and strings from the squash
- 5. Bring to a boil 2 ½ cups of chicken broth and the squash in a pan during 10 minutes
- 6. Add ½ cup of Le Grec Italian Dressing
- 7. Purée the mixture using a blender.
- 8. Add salt and pepper to taste
- 9. Add feta cheese and pecan nuts to taste
- 10 Serve!
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
30 min
4
preparation | servings | 
difficulty | 
appreciation
Vote for this Recipe
INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 1 pinch | Butternut squash | | |
| 1 table spoon | Olive oil | | |
| 2 ½ cup | Chicken broth | | |
| ½ cup | Le Grec Italian Dressing | | |
| | | Feta cheese to taste | | |
| | | Pecan nuts to taste | | |
| | | Salt and pepper to taste | | |
PREPARATION
- 1. Preheat the oven to 190 °C (375 °F)
- 2. Cut the squash in 2 lengthwise, brush it with olive oil and put it on a baking sheet
- 3. Cook it during 45 to 55 minutes then let it cool
- 4. Remove seeds and strings from the squash
- 5. Bring to a boil 2 ½ cups of chicken broth and the squash in a pan during 10 minutes
- 6. Add ½ cup of Le Grec Italian Dressing
- 7. Purée the mixture using a blender.
- 8. Add salt and pepper to taste
- 9. Add feta cheese and pecan nuts to taste
- 10 Serve!
NOTES
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preparation | servings
difficulty | appreciation
