Butternut squash soup

Servings:

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.

(c) HMFG 2016, photo by Mary Moran

(c) HMFG 2016, photo by Mary Moran

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.[wpurp-searchable-recipe]Butternut squash soup – – – [/wpurp-searchable-recipe]

Directions

Ingredients