Sunday, November 20, 2011

Butternut Squash Soup

Having a good soup recipe on hand during the fall and winter months that you can prepare in large amounts for Thanksgiving or Christmas is essential. I believe it should be as simple possible because you are probably in the midst of preparing other food for dinner that day. So, with that said I have decided to post my "back pocket" soup recipe. This one is so simple and so good, while at the same time it has very little calories and lots of nutrients. The presentation is actually my favorite part though. The contemporary color of this soup will be something you wont be forgetting anytime soon.

The recipe is very simple. So simple in fact that I am not using any measurements. (Except for the chicken broth.) I used medium/average sizes for all the vegetables and it works every time. Be sure to add more or less of each ingredient if you're using a large or small butternut squash, respectively. (Oh and no tempering needed here. We do not want to brown the vegetables, so take them straight from the fridge if you want.)

Butternut Squash Soup:
3 tablespoons extra virgin olive oil
1 medium butternut squash, peeled, seeds removed, chopped
1 medium onion, chopped
2 medium potato, chopped
1 celery stalk from a medium sized celery, chopped
1 medium carrot, chopped
1 garlic clove, peeled, whole (optional)
32 oz chicken broth

Accompaniments:
A dollop of creme fraiche/sour cream
Finely diced chives

1. Heat oil in large pot with e.v.o.o. on medium heat.
2. Throw everything in but the garlic and the broth.
3. Cook the vegetables until they are softened a bit, stirring occasionally. (I do this until I see the orange from the butternut squash start to spread onto the other vegetables.)
4. When the vegetables are softened, add the chicken broth and garlic clove. Bring to a boil, cover and simmer.
5. When all the vegetables are tender take the soup off the heat and let it cool for at least 20 minutes.
6. In a blender, liquefy the soup in small batches and pour into a second pot. (By "small batches" I mean don't fill more than one third of your blender. If you do you will be cleaning this soup up from the floor and ceiling instead of eating it.)

Serve in bowls and top it with the optional accompaniments and before you will sit a delightfully easy, delightfully tasty soup just waiting to be devoured.


All the veggies chopped and ready to go. (Doubled recipe.)


Veggies are ready to go in the blender.

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