I have had butternut squash in the house since Thanksgiving - truly
amazing how long it keeps. Butternut
squash is alright on its own but tastes way better as a soup. I also feel the same way about potatoes and
make potato leek soup on occasion. I
make a lot of soup, it is what I do. Soup is nutrient rich and good for recovery or fueling. The
best soup is made with homemade stock and this one started off with a whole
chicken as usual. Come winter stocks and
soup are made weekly in my house.
Butternut Squash Soup |
Ingredients for Butternut squash soup follow:
1 Butternut Squash
3 Tbsp Butter
1 Large Onion
Fresh Ginger 1" x 3" piece
4-6 Cups Chicken Stock
Salt
Pepper
Prepare the chicken stock and butternut squash in advance. To prepare the butternut squash preheat an oven to 350˚F. Cut the squash in half length wise and seed. Rub the exposed meaty part of the squash with olive oil and salt and pepper. Cook in oven for 1 hour or until soft. Let cool and spoon the meat out of the skin, discard the skin.
To start the soup, melt the butter (olive oil to keep it dairy
free) in a soup pot. Skin, and dice the
onion and skin and thinly slice the ginger.
Add the onion and ginger to the pot and cook until soft 8 – 10
minutes. Add the Chicken stock and
reserved butternut squash. Heat through
for 20 – 30 minutes. Working in batches
puree the soup in a blender, be careful with hot ingredients.
Serve with heavy cream (coconut cream to keep it dairy free) and
garnish with parsley or chives. The only
green I had was mint so that is what I garnished with. Toasted almond slivers or toasted squash seeds also make fine additions. Refrigerates well and can be enjoyed all
week.
We have soup at least once a week - soups are a good way to have kids eat something they otherwise wouldn't. :)
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