Sunday, August 26, 2012

Butternut Squash Soup

One of my weapons for the soup coup.

As always, amounts are approximate and variable.

1 huge butternut squash (3 lb?  More?)
1 1/2 med onion
6 cloves garlic
2 carrots
5 ribs celery
1 1/2 qt. homemade vegetable stock (just because that's how much I had)
3 bay leaves
1 cinnamon stick
grated nutmeg (fresh)
dried ginger (1/2 tsp?)
dried thyme leaves (1/2 tsp?)
dried sage (1 tsp?)
dried marjoram (1/2 tsp?)
1/4 tsp cayenne pepper
2 tbsp brown sugar
olive oil

I started the pot with a couple tablespoons of olive oil and the garlic cloves, whole (crushed would work, too.) 
Chopped and threw in the onions, carrots, celery and let them sautee as I added each ingredient.
Added salt and a little pepper.
Poured the vegetable stock over it.  
Added the bay leaves, cinnamon stick and other herbs/spices.
Chopped and added the butternut squash (peeled first, and cleaned out the seeds & membrane w/ large spoon.  Chopped about 1" cubes more or less)
Added enough water to cover
Added the brown sugar, more salt and a little more pepper (don't go too crazy with the black pepper).

Let it cook for close to an hour.

Removed cinnamon stick and bay leaves.

Used the immersion blender to mix it up.  Left a few chunks.

Served with a little drizzle of olive oil.

Probably a dollop of plain yogurt or sour cream, or some sharp cheese might go well on top, too.

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