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
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.|