I made the tastiest Butternut Squash soup today. I knew it would be good because mom gave us a bunch of leftover heavy whipping cream after Thanksgiving and I wanted to use some of it here. OMG it's awesome. I kind of winged the recipe so the numbers aren't exact. ~ 6 cups puréed butternut squash (I cooked 2 squashes, then put the inside bits through a blender) ~3 Tbsp butter/margarine 1 onion 3-4 stalks of celery 1 carrot 1 14oz can chicken or vegetable broth 1 cup cream ~1/2 tsp allspice ~1/4 tsp nutmeg pinch cloves ~2 tsp salt pepper to taste Cook the squashes however you like. While they're baking/boiling/whatever chop up your onion, celery, and carrot. The pieces should be small enough to sauté easily, but the size doesn't really matter since you're going to be blending it anyway. Melt your butter in a pan, or, if you want to save dishes, in the pot you'll be cooking the soup in. Add in all the chopped vegetables and sauté them until soft. ~10 minutes or so. If the blender is big enough you can blend the vegetables in with the squash right now, but mine isn't so I did the squash first (with a little of the chicken broth to help) and then the vegetables with the rest of the chicken broth. Blend it all up as smooth as you like then pour it into your soup pot (mix well if you did the vegetables separate). Add in your spices and heat. (If you don't want it quite so rich you can stop here and still have a lovely soup, but you might want to add an extra cup of water to get a good soup consistency instead of one more like baby food.) When it's nice and hot remove it from the heat and add the cream, stir well. DON'T boil it after the cream has been added. Makes approx. 9 cups of crazy deliciousness. We had it for lunch today and I put some in the freezer for later. Tags: recipes
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