Sunday, February 17, 2008

Butternut Squash Soup

I made this soup for Valentine's day for the girls and I. I served it with goldfish crackers because we're so fancy around here and some warm chocolate pudding. The soup is so easy and freezes well. I am sure it would be good with some fresh parsley on top, but that's me I love the almost citrus taste (flat) parsley gives. I just drizzled some heavy cream on top, I am sure sour cream would be wonderful also.
If you have leftover roasted squash you can use that also. To roast the seeds, see here.



Butternut Squash Soup

2 tablespoons olive oil
1 tablespoon of butter
1/2 med onion chopped
1 clove minced garlic
3 medium carrots peeled and chopped
1 butternut squash peeled and cut into chunks (seeded too) - I am guessing this yielded about 3 1/2 cups?
sea salt
ground black pepper
freshly grated nutmeg (ground ginger would be good too or a curry powder)
1 carton of reduced sodium chicken broth
fresh lime juice

In a pot heat oil and butter, add your onion and garlic, cook until soft, don't brown them. .
Peel squash and carrots and cut it up. Save the squash seeds for roasting. Add carrots and squash, season with salt, pepper and nutmeg. Add the broth and some water if needed to cover the vegetables.
Bring the soup to a boil then reduce to a simmer. Simmer until your vegetables are tender, about 20 minutes or so.
In small batches puree your soup. Careful because if you over fill the blender it will overflow and hot soup is... well it's hot. If you have an immersion blender, bust it out.
Adjust your seasonings, if the soups is too thick add some more broth or water. Add a good squeezed of lime or lemon juice, I only had lime on hand.
For serving I swirled some heavy cream on top, not a lot. Gave the girls some goldfish and they went to town.

 Butternut Squash Soup

2 tablespoons olive oil
1 tablespoon of butter
1/2 med onion chopped
1 clove minced garlic
3 medium carrots peeled and chopped
1 butternut squash peeled and cut into chunks (seeded too) - I am guessing this yielded about 3 1/2 cups?
sea salt
ground black pepper
freshly grated nutmeg (ground ginger would be good too or a curry powder)
1 carton of reduced sodium chicken broth
fresh lime juice

In a pot heat oil and butter, add your onion and garlic, cook until soft, don't brown them. .
Peel squash and carrots and cut it up. Save the squash seeds for roasting. Add carrots and squash, season with salt, pepper and nutmeg. Add the broth and some water if needed to cover the vegetables.
Bring the soup to a boil then reduce to a simmer. Simmer until your vegetables are tender, about 20 minutes or so.
In small batches puree your soup. Careful because if you over fill the blender it will overflow and hot soup is... well it's hot.
Adjust your seasonings, if the soups is too thick add some more broth or water. Add a good squeezed of lime or lemon juice, I only had lime on hand.
For serving I swirled some heavy cream on top, not a lot. Gave the girls some goldfish and they went to town.
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