Monday, November 19, 2012

Butternut Squash Soup

Well, we all love butternut squash. At least, I do. I especially love having soup this time of year when winter is approaching. The Fall leaves are falling, the days are getting shorter and the nights are getting colder.
It is the perfect time to make soup. This recipe is easy and delicious.

You can roast the squash instead of boiling it to give the soup a more robust flavor.Add a tablespoon of butter and two tablespoons of light brown sugar to squash before roasting 


2 Tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 ½ pounds)Or cur squash in half/peel on and roast in 400 degree oven for 45 minutes until soft when pierced with a knife. Scoop out flesh.
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 sliced leeks (about 2 medium)or 1 diced medium onion
1 apple, peeled and diced
2 sage leaves minced or 1 teas ground sage
4 cups chicken broth
1 cup half-and-half

Freshly ground pepper
2 cloves garlic
 1 teaspoon nutmeg
 1 apple, diced
 White pepper
 Arrow root

Melt butter in a large Dutch oven over medium-high heat. Add squash,
potato, salt and pepper to pan; saute 3 minutes. Add leek or onion; saute 10 minutes.
Stir in broth; bring to boil. Reduce heat, and simmer 20 minutes or until
potato is tender, stirring occasionally. Place half of potato mixture in
blender or Cuisinart. Remove center-piece of blender lid (to allow steam to escape);
secure blender lid on blender. Place a clean towel over opening in blender
lid (to avoid splatters). Blend until smooth. Repeat procedure with
remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Garnish w/  sour cream and chives

1 comment:

  1. Hi Teri,
    Sounds like a good recipe.
    Have you tried adding black garlic to your soup?