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Ritz-Carlton Butternut Squash Soup
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- #29924
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
2 tablespoons olive oil
2 shallots, minced
1 medium onion, diced
2 butternut squash, seeded, cut in chunks
1/4 teaspoon nutmeg
salt and pepper, to taste
directions
In large pot, heat oil and saute shallots and onion 2 minutes over medium heat. Add squash to onion mixture and saute 2 minutes.
Pour broth into sauteed mixture and bring to boil. Reduce heat to low and let soup simmer 30 minutes until squash is very soft.
Puree soup in blender until smooth. Add nutmeg and season with salt and pepper.
Recipe Source: Ritz-Carlton Dining Room chef Trish Morrissey
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supersalad
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
I wanted to make this soup this morning, but when I went to make it, there is no broth listed in the ingredient list - I have no idea what kind or how much. Would you please share?
You could use either chicken or vegetable broth. Since no quantity is mentioned, you can probably just use enough to get the desired consistency. I tried to see if I could find another version of this online somewhere that mentioned the broth but it looks like this recipe is only on CDKitchen.
December 20, 2003
The instructions say to add broth but the ingredients don't list any broth. What kind of broth and how much?