Sunday, October 23, 2011

Butternut Squash Soup

Okay, I didn't use a "recipe" for this soup. So You'll just have to go from your gut on amounts of stuff.

But the Boyfriend told me that this is the best soup he has ever tasted, and since it is one of the best soups I have ever tasted, I don't think he was just being nice...

You are going to need butternut squash... how much depends on how much soup you want to end up with. I used one pretty large sized squash. Peel and cube the squash, and spread out on a lightly oiled baking sheet. Roast the squash at about 350 F until soft.
While the squash is roasting, peel potatoes (i used 4-5 potatoes) and cut into even cubes, peel carrots and cut into even pieces (about 5-6 carrots)
In a large pan, heat some oil (2-3 Tablespoons), saute some onion (I used one med.large onion), until translucent. You can also add in some garlic if you choose. Add in the carrot and potato and cook until soft
Add in some Chicken broth and continue to cook the vegetables. Once the Squash is soft, add into the pan and cook with the potato/carrot/onions. Add more broth as needed.

When everything is soft, and seasoned to taste, let everything cool down. Blend in small batches and put into a large saucepan. Make sure there is enough liquid in the blender so all the veggies get blended. Once everything is blended and in the saucepan, add in some cream or more chicken broth, and you can season to taste. I like cream. Heat to whatever temperature you like, and serve.  The cream and/or broth you add is to taste, depending on how liquid-y you want your soup.

This soup will most likely be seen a lot in our kitchen now. We loved it!

Also, you can carve Butternut Squash for Halloween too... You just need a melon baller to get the squash meat(?) out... and carve carefully.  They do turn into old wrinkly men pretty fast, so don't do this too soon before Halloween... or do... They look pretty cool all wrinkly.

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