Sunday, May 8, 2011

Soup-er Simple Butternut Squash

 There is no excuse for eating processed canned soups when making one from scratch with fresh vegetables is as easy as this. 

Simple ingredients come together to create a wonderfully comforting soup packed with tons of flavor. 

1. Dice one onion and sweat in a pot with a dash of olive oil or butter 


2. While the onions are sweating, peel one butternut squash, de-seed, and cut into chunks. 



3. Save the seeds! You can rinse, dry, and roast them to use as a garnish for your soup.


4. Add 6 cups of chicken stock to the pot with the onions and toss the chunks of squash into the pot. Bring the stock to a boil and then reduce to a simmer until the squash is very tender (about 15 min). 


5.Using an immersion blender, food processor, or blender puree the entire contents of the pot to create a beautifully smooth textured soup. Pour the soup back into the pot and season with a pinch of nutmeg, pinch of cinnamon, white pepper, and salt to taste. Finish soup with a couple pads of unsalted butter for a bit of richness. 


6. Ladle soup into serving bowls and top with a dollop of sour cream or creme fraiche and some freshly cracked black pepper (and those roasted seeds if you like!) 


7. Enjoy!

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