Vegetables & Sides
Recipes

Butternut Squash Soup with Corn Meal Dumplings

Butternut Squash Soup with Corn Meal Dumplings

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 10

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Butternut Squash Soup

Butternut squash serves as the base for this creamy, versatile soup topped with corn meal dumplings.

Ingredients

  • 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

Directions

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.

Chef Tip:

This is an excellent 1st course for your holiday menu.

 

Products used in this recipe:

Yellow Self-Rising Corn Meal Mix

Yellow Self-Rising Corn Meal Mix

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