If BUTTERNUT SQUASH SOUP isn’t the most delicious soup ever, I don’t know what is. We are enjoying it here this week.
Begin with a butternut squash.
PEELING is the main work. Start with a good mood.
HALVE the squash.
SCOOP out seeds.
DICE the squash into neat little 3/4″ cubes. You should have about 4-1/2 cups, which will give you just the right amount of cooked squash for the recipe that’s coming in the next post.
Preheat oven to 375 degrees.
In an ovenproof skillet (no plastic handles, please), melt 3 T. of unsalted butter. Add diced squash and a little salt & pepper.
SAUTÉ until squash begins to turn slightly brown. Place pan in oven and ROAST squash for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly.
PUREE in food processor or MASH with potato masher or ricer. Yields 1-1/2 cups cooked squash. Set aside.
The hardest part is done. Your house smells fabulous!
HEAT 2 T olive oil in large saucepan or soup pot.
1/2 cup diced onion,
1/4 cup diced celery,
1/4 cup diced carrot
and 1 cinnamon stick.
SAUTÉ until soft but not brown,
about 10 minutes.
SEASON with sea salt & pepper.
32 ozs. chicken broth
and 1/2 teas. curry
Bring to a boil;
simmer for several minutes.
STIR in 1-1/2 cups of mashed, cooked squash
Stir until smooth.
SIMMER gently to let the flavors meld,
about 15 minutes.
DISCARD the cinnamon stick.
PURÉE the soup until smooth,
either in a traditional blender
or a Cuisinart or right in the pot with an immersion blender.
ADD 1/2 cup of half-and-half
and 1 T sherry (optional).
Adjust seasoning with salt & pepper to taste.
Ladle into serving bowls.
GARNISH with a dollop or swirl of plain low-fat yogurt.