Wednesday, November 7, 2012
Butternut Squash Soup
Butternut Squash Soup
This is the time of the year when soup warms you up on a cold evening or if you live in Florida, a cool evening. My son’s crop was fantastic this year. So when I came back from Vermont recently, I brought one with me.
Not sure where the original recipe came from since I have doctored it up over the years. It is an easy recipe that takes around 45 minutes to make.
Ingredients:
1 butternut squash, about 2 pounds
2 tablespoons canola oil
1 cup diced onion
1 ½ teaspoons minced garlic
½ cup thinly sliced carrot (can use shredded- whatever you
have on hand)
½ teaspoons cumin (ground)
½ teaspoon salt
½ teaspoon pepper
2 cups chicken stock (or more)
¼ cup skim milk (called for heavy cream, but trying to cut
calories)
1. Cut
the squash in half and scoop out the seeds. Peel the squash and cut into one-inch
pieces.
2. In
a large pot, heat oil (over medium heat). Add onion and garlic and cook,
stirring often until onions are lightly browned. Make sure NOT to burn the
garlic – about 5 minutes.
3. Add
the carrot, pepper, and salt. Cook 1 more minute.
4. Then
add the squash and chicken broth. Bring to boil, reduce heat and simmer for
15-20 minutes or until vegetables are tender. Should look like this.
 | ||
| Cooked Butternut Squash and Vegetables |
5. Remove
from heat and puree the soup using an immersion blender or transfer to a
blender or food processor. I use a food processor.
 |
| Use a Food Processor to Puree Butternut Squash Soup |
6. Puree
until smooth. My husband likes fine bits of squash in his soup, so I don’t make
it completely smooth.
7. After
you have pureed all the soup, best to do it in batches, add it back to the pot.
Add the milk or cream and adjust seasonings. (more salt and pepper to taste)
Soup should be creamy but not too thick.
8. Serve
with some fresh rolls or sour dough bread.
 |
| Butternut Squash Soup with Sour Dough Bread |
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