Tuesday, January 7, 2014

Butternut Squash Soup

The perfect rich and hearty soup recipe for a below freezing winter day.

Butternut Squash Soup

Ingredients //

2 Medium Granny Smith Apples [diced]
2 Medium Butternut Squashes
1 Large White Onion [diced]
5-7 Fresh Sage Leaves [leave whole]
Olive Oil
Half Stick of Butter
2 (or more) Cups of Low Sodium Chicken Stock [dependent on your preference of thickness]
2 (or more) Cups of Water
1/3 Cup of Heavy Cream

Instructions //

1. Preheat oven to 430°

2. Peel and cut in half length wise the squashes // leave the inside of cut squashes facing upward on a cookie sheet// score top to bottom and side to side // lightly coat with oil // salt and pepper // place mid rack in the oven // leave in for about 1 hour - 1 hour 15 minutes depending on if you can easily stick a fork through the squash.

3. In a extra large pot, melt butter and add in onions and apples // sauté on medium heat until soft (about 10-15 mins) add in a few leaves of sage // salt and pepper // once soft, put a lid on it and put heat on low.

4. When the squash is roasted enough, leave on stovetop to cool a bit // once it has cooled down for about 10-15 minutes, scoop out the seeds // dice the squash into 1-2 inch sized cubes // place cubed pieces in the pot with onions and apples.

5. Turn heat back to medium // add water and chicken stock and a few more sage leaves // mix contents until it is all melded together // salt and pepper lightly (wait until the end to do it to taste) // if it seems to be way too thick add in equal parts water and stock until its to your texture preference, but traditionally its meant to be a thick soup.

6. Remove from heat and stir in the heavy cream.

7. In small batches, mix in a blender to pure the soup (be careful, the contents are still extremely hot and the steam will burn // the texture should be thick and velvety // salt and pepper to taste.

8. Serve with a dollop of sour cream and garnish with a sage leaf // to freeze, let cool and place in thick plastic container (it freezes beautifully and is perfect for making in advance for parties // tastes just as wonderful as it did the day its made).

Enjoy and let me know how yours turns out!


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