The winter drones on, and there is no sign of fresh produce for months. Thank goodness for the seasonal vitality of butternut squash. It makes an appearance in almost every dish I contribute to the holiday table because it is so easy to prepare. I tend to combine it with some type of pasta, like gnocchi or lasagna, with spinach and cheese. Even my carnivore family members can’t help but dig in.
On every restaurant menu right now is some variation of butternut squash soup, so I decided to take a stab at it myself. I used this recipe from The Organic Kitchen. I still don’t have the spice balance down, but a dash of creme fraiche and chives were just the flavor punch my bowl needed.
I decided to use a hand mixer for the pureeing portion of the recipe. Try to use a tall bowl for that so the hot liquid doesn’t get everywhere, including your bare arms.
Bon appetit!
Creamy Butternut Squash Soup
Yield: 6-8 servings
Ingredients:
3 cloves of minced garlic
1 medium chopped yellow onion
2 tbsp. butter
6 c butternut squash (peeled and cubed)
32 oz. vegetable broth
1/2 tsp. ground black pepper
1/8 tsp. red pepper flakes (or cayenne pepper)
1.5 c half and half
sea salt to taste
toasted pine nuts, dried cranberries, creme fraiche, etc. (optional toppings)
Instructions:
- In a large pot, bring broth, squash, black pepper and red pepper flakes to boil. Simmer for 15 minutes or until squash is easily pierced with a fork.
- While squash simmers, saute onion and garlic in the butter in a small pan until soft.
- When the squash is done, add onions, garlic and half and half to squash mixture. Stir.
- Ladle mixture into a blender or bowl to use a hand mixer. Puree until smooth.
- Return to pot and heat through. Add salt to taste.
- Garnish with toppings and enjoy!
Finding Gastropia 