Thursday, October 14, 2010

Butternut Heaven

I promised a butternut squash soup recipe, so I must deliver. There are SOOOOO many versions of this soup.  Some have apples, some add curry, some even have potato.  I make mine in much the same fashion as I would if I was making roasted squash for the holidays.  It warms me from the inside out with cinnamon, allspice and a touch of nutmeg.  Add, subtract, substitute as you like. Enjoy!



I add a dash of cream and allspice for serving.
 What you need:

  • 1 large Butternut Squash ( I don't bother to weigh, I go by size)
  • Olive oil
  • 2 cups chicken stock
  • 1 1/2 cups milk
  • 1 tablespoon brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • salt  and pepper to taste
  • 1 tablespoon butter

What you do:

Preheat your oven to 400.  Cut squash in half lengthwise.  Scoop out seeds and stringy pulp.  Lightly brush the cut sides with the olive oil (this will help them stay moist and not dry out)  Place on a baking sheet cut sides up and roast from 45-60 minutes depending on size of squash.  You can tell if its done if you can easily stab it with your fork. 

Let it cool slightly, enough so you can easily peel the skin off.  Some people would rather scoop the flesh out with a spoon, but I'm not at all delicate, so I get my hands right in there. 

Break it into pieces and put it in a food processor or blender.  Turn it on and let it rip, you want your soup to be smooth, so it can blend for a while.  Add about a cup of the chicken stock while blending to thin it out.
Once it smooth and lump free, put it in a sauce pan and heat on medium.  Add the rest of the chicken stock, and mix.  Add all of the spices and sugar and mix.  I let mine cook together for while, 20 minutes or so, so that the flavors mix and jive.  Just before serving, add the milk and butter and whisk it all together.  Bowl it up and dig in! I serve mine with a little cream or creme fraiche with a  pinch of allspice on top. Bowl it up and dig in! 


P.S I was asked for a crock pot version.  So here goes:
 All the ingredients are the same, but instead of roasting your own squash use 4 or 5 10 oz packages frozen squash (enough to equal about 3 lbs.) thawed.  Add the squash, stock, and spices to crock pot.  Cook on low for 4-6 hours, making sure to stir occasionally.  Before serving, add the sugar, butter and milk and cook on high for 10-15 minutes.  Serve it up!  It freezes great and can be reheated again in the crock pot or on the stove!

P.S.S- Super picky thing 1 and thing 2 gobble this soup up, and always ask for seconds.

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