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Hi-Life Fall Squash Soup

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8:00am-10pm
  • 8:00am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday - Bar Only
  • Tuesdays- All Night Happy Hour
  • Mon-Fri, 8:00am-11am
  • 3-6:30pm & 10pm-close
  • 3pm-close
 
5 Spot

Dining Room Hours

  • Weekdays
  • Sat - Sun
  • 8:00am-11pm
  • 8:00am-3pm & 5pm-12am
  • Closed 3-5pm

Happy Hours

  • Not-so-Early-Bird
  • Mon - Fri
  • Mon-Fri, 8:00-11am
  • 3pm-6pm & 10pm-close
 
Endolyne Joe's

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8am-10pm
  • 8am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday
  • Tuesdays- All Night
  • Mon-Fri, 8am-11am
  • 3pm-6pm & 9pm-close
  • 3pm-close
 

Summary

Yield
Servings
Prep time
Cooking time
Total time

Description

Ingredients

1 T
vegetable oil
1⁄4 lb
Diced Yellow Onion
2 oz
Peeled & Diced Carrots
1 q
water (+ 1 cup Water)
1 T
Salt
1 3⁄4 lb
Peeled & Large Diced Butternut Squash
6 oz
Peeled & Large Diced Acorn Squash
3 oz
heavy cream
3 oz
cream cheese

Instructions

Heat the oil in a soup pot large enough to hold all the ingredients (you will have about 2 quarts when you are all done).  Sweat the onions and carrots over low heat until translucent, try not to brown them.

Add the water, salt and squash and bring the mixture to a boil.  Reduce to a simmer and cook until the squash are falling apart.

Either using an immersion blender or a drink blender, blend in the cream and cheese and continue to blend until the soup is smooth. 

Season to taste.

Categories:
TNT Taqueria
Hi-Life
5 Spot
Endolyne Joes

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