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Butternut Squash Soup

18 Oct

Autumn is the perfect time of year for soup.
I like mine spicy and made from scratch! This recipe is meant to be played with, but here is the basic rundown:

2-3 C. Chicken or Vegetable Stock
1 Butternut squash, cubed and boiled
1 apple, grated
2-3 Stalks of celery, Chopped
1/4 Vidalia Onion, Chopped

Spices:
Ginger, cinnamon, nutmeg, garlic, adobo, salt, and a touch of cayenne pepper if you like it spicy.¬†Using raw, fresh ginger and garlic will give your soup a really nice kick, but dry spices will also suffice. SUGGESTION: If you’re accustomed to dried spices check out the fresh variety. You will be amazed at the difference!

I personally like to cube my veggies coarsely, boil, then drop them in the blender. The apple gives amazing texture to this soup, so I suggest using a cheese grater for the apple, and adding it after blending the other veggies. If you like a chunkier version, chop the onion and celery finely rather than the method described below.

Here’s my favorite preparation for this soup:
Cube the onion and celery. Cut the butternut squash into large cubes, remove the guts, and boil in stock for about 15 minutes or until soft. Once cooked, remove the veggies from the stock. Remove the outer skin from the squash (you can also do this pre-boil but I find it easier to do after!) and drop the softened veggies into a blender, food processor or one of my favorite kitchen gadgets, the Ninja.

Blend it as little or as much as you like. I personally like my soup thick, but again, this recipe is meant to be played with. Once you get a texture you like, pour the mixture back into the stock. Peel the apple and grate it into the soup. Cook for 30-45 minutes on medium heat or until desired texture is achieved.

If you need to add some creaminess to your soup, a touch of fresh cream or some unsweetened coconut milk (So Delicious or Silk brands are fantastic!). Garnish with creme` fraiche or a small dallop of sour cream and some chives, cinnamon, or fresh ground pepper.

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