banner news
Cream Of Butternut Soup!
Butternut is a sweet and satisfying squash that works incredible in soups. This is a savory butternut soup which gets creaminess from both the blending process and the secret ingredient: Mehadrin sour cream or Greek yogurt.

Ingredients
  • 1 onion, diced
  • 1 small carrot, diced
  • 1 clove garlic crushed (or use one frozen cube)
  • 1 butternut, peeled, seeded and cubed (about 4 cups)
  • 1 tablespoon olive oil
  • 1 tablespoons Mehadrin Butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon chicken or vegetable soup mix (Parve)
  • 1/2 cup Mehadrin Sour Cream or Greek Yogurt
Cream Of Butternut Soup!
Butternut is a sweet and satisfying squash that works incredible in soups. This is a savory butternut soup which gets creaminess from both the blending process and the secret ingredient: Mehadrin sour cream or Greek yogurt.

Instructions

Sauté onions, carrot, garlic with salt and pepper and butter and olive oil for 15-20 minutes on low heat.
As you sauté, keep an eye on the vegetables and make sure they do not brown.
Add butternut.
Cover with water and soup mix and bring to a boil.
Taste soup and add a pinch of salt and pepper if necessary.
Simmer for 45 minutes.
Puree soup, using an immersion blender or counter blender, until smooth.
Once soup is blended, mix in sour cream or Greek yogurt to the soup.
Add additional water to thin out the soup to your desired consistency.

 

Ingredients
  • 1 onion, diced
  • 1 small carrot, diced
  • 1 clove garlic crushed (or use one frozen cube)
  • 1 butternut, peeled, seeded and cubed (about 4 cups)
  • 1 tablespoon olive oil
  • 1 tablespoons Mehadrin Butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon chicken or vegetable soup mix (Parve)
  • 1/2 cup Mehadrin Sour Cream or Greek Yogurt
Top