
Photo Credit
Becky Luigart-Stayner
Yield
Makes 12 servings
Category
Course
Preparation Method
Ingredients
3 tablespoons butter
2 tablespoons chopped onion
1 medium carrot, peeled and chopped
3 tablespoons all-purpose flour
4 cups warm chicken stock
2 pounds butternut squash, peeled, seeded, and cut into large cubes
1 clove garlic
1 tablespoon dried parsley
1-1/2 cups milk
1/2 cup light cream
2 tablespoons maple syrup, or to taste
chopped fresh parsley, for garnish
freshly ground black pepper, for garnish
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Comments
Mon, 12/26/2022 - 11:40
What exactly is Curry Powder comprised of; just out of curiosity?
Wed, 10/23/2013 - 14:24
Tried this soup at a restaurant and loved it!!!
Step 3 doesn’t make sense. It says remove from heat and simmer for 45 minutes. You can’t simmer without heat.