|
 Granny Good's Gratitude Soup
As kids, we knew it was Thanksgiving when we smelled Granny Good's
healthy and delicious butternut squash soup, traditionally served on
Thanksgiving Eve. From my family to yours, here's Granny Good's "not
so secret anymore" recipe.
| 2 Tbsp. butter |
1 onion, chopped |
| 1 Tbsp. ginger, minced |
4 cloves garlic, minced |
| 3 carrots, diced |
2 celery stalkes, diced |
| 1 potato, peeled and diced |
1 butternut squash
peeled, seeded, and diced |
| 3cans (14.5 oz. each) chicken or
vegetable broth |
3 pieces astragalus |
| 1/2 cup honey |
1/2 tsp. dried thyme leaves
crushed |
1. In large pot, melt butter over medium heat.
Stir in onions, garlic, and ginger. Cook and stir until lightly
browned, about 5 minutes.
2. Stir in potatoes, carrots, celery, squash, chicken broth, honey,
and thyme. Bring mixture to a boil; add astragalus; reduce heat and
simmer 30 to 45 minutes.
3. Remove from heat and cool slightly. Transfer mixture to
blender or food processor; process until smooth. Return pureed soup to
pot. Season to taste with salt and pepper.
4. Heat until hot and
serve with a healthy helping of gratitude. |
