Cook Time: 15 minutes
Butternut Squash Soup with Corn Meal Dumplings
Prep Time: 20 minutes
Cook Time: 35 minutes
Butternut Squash Soup
Butternut squash serves as the base for this creamy, versatile soup topped with corn meal dumplings.
- 1/3 cup House-Autry Yellow Self-Rising Corn Meal Mix
- 2 1/2 pounds butternut squash
- 2 medium garlic cloves, minced
- 1 tbsp ginger, minced
- 7 cups broth
- 1/2 cup tomatoes, chopped (optional)
- 1/4 cup cubed, cooked ham (optional)
- 1/4 cup all-purpose flour
- 2 tsp cold unsalted butter, cut into cubes
- 3 tbsp milk
- 1/2 large egg, lightly beaten
- 2 tbsp green onions, chopped
Halve squash lengthwise. Discard seeds and strings; peel and cut into 1/2-inch pieces. In a large saucepan, bring squash, garlic, ginger and broth to a boil. Reduce heat to a simmer and cook partially covered, until squash is tender, about 20 minutes. Purèe mixture in a blender; return to pan and salt and pepper to taste. Stir in optional tomatoes and ham.
For dumplings: Sift together corn meal and flour. With a pastry cutter, blend in butter until mixture resembles coarse crumbs. Add milk, egg and green onions; stir until batter is just combined. Drop by rounded tablespoonfuls onto soup. Simmer covered, until dumplings are just cooked through, about 12 minutes.
This is an excellent 1st course for your holiday menu.
Products used in this recipe:
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