Makes:
8 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 2 Tbsp. butter or margarine
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 med. carrots, diced
- 2 celery sticks, diced
- 1 medium potato, peeled and diced
- 2 pkg. frozen cooked squash
- 3 cans (14 oz. each) chicken broth
- 1/2 cup maple syrup
- 1/2 tsp. dried thyme
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- Salt and pepper to taste
- Cream or fat free cream
make it
Melt butter and stir in garlic and onion till golden. Add carrots and celery till tender.
Then add potatoes and squash, chicken broth, maple syrup and spices. Bring to a boil then turn down and let simmer for 1/2 hour.
Let cool for 1/2 hour then transfer to blender or food processer and blend in small batches.
Reheat on stove and serve. Add 1 Tbsp. of cream or fat free cream in each individual soup bowl.
Notes
