So here’s a two for the price of one! Your choice of butternut squash or broccoli soup. Either soup will fit well in the bowl with the Red Pepper soup found on the blog. The presentation is fun. However, either of these soups will stand just as well on their own or in a
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tablespoon vegetable oil
- 1 butternut squash peeled and cubed
- 2/3 cup water
- 1 teaspoon thyme chopped
- 1 1/2 teaspons flour
- 1 2/3 cups water
- 2 chicken flavored bouillion cubes
or for the broccoli soup
- 3/4 pound fresh broccoli
- 2 cups water
- 1 clove garlic minced
- 1 teaspoon lemon peel grated
Ingredients
or for the broccoli soup
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Instructions
- Saute chopped shallot . Add squash, 2/3 cup water and thyme. Cover and cook 15 minutes until squash is tender.
- Stir in flour, 1 2/3 cup water and bouillion cubes. Boil uncovered for 8 minutes. Cool slightly and puree in your food processor.
for broccoli soup :
- Trim broccoli and chop. Simmer in 2 cups water and bouillion cube, and garlic until tender. Puree in food processor with lemon rind. Re-heat on stove top.
- Pour each soup 1/2 and /12 in individual bowls. Draw through swirls of sour cream.
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