I made Butternut Squash soup for the first time at my dinner party. I had no idea what I was doing and when I blended the soup it was too lumpy, so being the genius that I was I thought it would be a good idea to strain the soup. I realized very quickly that the soup is too thick and would not go easily through a cheap plastic strainer. So I gave up and served it the way it was. Lumpy but delicious I learned to go with the flow and never try new recipes at a dinner party unless you are willing to accept the outcome.
Ingredients:
- 1 Large Butternut Squash (the heavier it is the fresher)
- 1 large onion
- 3 Carrots
- 1 leak
- 5 cloves garlic
- 1 granny smith apple
- 1 Bay Leaves
- 2 sprigs of time
- ½ cup olive oil
- 3 c Chicken Stock
- Salt and pepper
Directions:
Squash: Wash the butternut squash. Cut the top and the bottom of the squash (this requires a lot of muscle) Peel and deseed the butternut squash. After it is cleaned cut it into equal pieces about 2 in by 2 in.
Onion: Cut the top and the bottom off and then peel the outer layer of the onion. Next cut the onion into 2 in cubes.
Carrots: Cut the top and bottom off and peel it. Then chop it into similar pieces to the onion and squash.
Apple: Wash the apple and cut the top and bottom off. Next peel the apple and core it. Then chop it into similar sized pieces to the carrot and onion.
Leek: Wash the leek and remove the top (cut right before the leek turns dark green) and the growing end. Then cut the leek into half and then into 1 in sized pieces.
Toss the onion, carrot, apple, butternut squash and leak with olive oil
and salt and pepper. Put all of the vegetables and apple onto a greased baking sheet.
Place the cookie sheet into the oven at 350-degrees and roast for an hour stirring occasionally. Once vegetables are soft and lightly brown, add them to a pot. Pour in the chicken stock and simmer for 10 minutes. Use an emulsion blender and blend well. If you don’t have an emulsion blender use a blender but you may have to blend it a cup at a time. When the soup is pureed add it to a large pot and add the bay leaves. Simmer for 20 minutes.
Slice a left over apple into thin slices with peel on and fan it out on the top of each soup.
Butternut: squash soup
Course: Appetizer, Dinner, Lunch, Main, Sides, Soup
Cuisine: American
Servings: 4
