Monday, December 15, 2008
Butternut Squash Soup
I love soup!! Especially when it is below freezing outside. My favorites include 13 bean soup (from Bob's Red Mill-get their seasoning), broccoli w/ a touch (or a ton) of cheddar and my all time favorite is butternut squash.
Several weeks ago I was making baby food for Kate. I roasted two butternut squashes. When I realized I had more than would fit in my freezer I decided to make some soup. I looked up several recipes on the internet and improvised to make a wonderful winter soup.
So here goes:
1 large butternut squash, roasted
(I roast mine cut in half, inside up, 350 till tender)
2 tablespoons butter
4 cups+ chicken stock (for those of you who do not make your own this is one box)
2-3 cloves of garlic minced
1 cup or so of cream or whole milk
Salt and pepper to taste
Dice onion and saute in butter on medium heat for a few minutes till onion is translucent and fragrant. Add chicken stock and bring to a boil. Add minced garlic. Peel squash, cut up and add to stock. Return to a boil and simmer for about 10-15 minutes. Use an emulsifier to puree soup or transfer to a blender and puree. Return to pot and add cream, salt and pepper. Enjoy with fresh bread with lots of healthy butter.
*This recipe is so versatile. Make a bit of creme fraiche or sour cream, dab on top, sprinkle with toasted hazelnuts, pecan, etc. Over Thanksgiving I made delicata squash and had a bit left over. I just added what was left over to the recipe. If you like your soup a bit sweeter add a touch of real maple syrup. Have fun and enjoy.
**If you love soup as I do you can find many tried and true recipes on my friend Tiffany's blog. She has a Soups on Saturday post each week. Yummy!