Tuesday, October 19, 2010

butternut squash soup


Everyone loves a good soup.
While i am actually cooking up a quick broccoli soup today, i thought i would write about my semi-recipe for butternut squash soup. i say "semi-recipe" because while i never actually follow recipes i do have a some general rules about how to make this and just switch a few things each time- depending on my mood.

So, start with one butternut squash. Stick the knife straight through the middle and then either yell for someone stronger who can force the knife through with his (yah, i use Ben) strength or tap the end of the knife with a hammer/mallet/whatever. Kudos to you if you can get it through yourself!

Scoop out the seeds (save them!).
Cut it into halves again, and again, and then again.

Season with salt and pepper. You can throw on some butter or olive oil.
Bake at 400 about 30min. Just until it's soft enough to scoop out.

Scoop out the flesh into a large pot.
Add 3 cups of broth.
Okay now go crazy and put in there some chopped onion, different spices, whatever.

It will cook down a lot.
Like this...

Now, hopefully you have a handy dandy handmixer thingy. Because you'll need it here.
Stick that mixer in and blend all of the ingredients until the soup is completely smooth.

Now add in about a half cup of heavy cream or milk- whatever you've got.


Last, you might want to grind in some fresh nutmeg. Taste and season with salt and pepper.


Remember those seeds you saved? Rinse 'em off. Dust them with some sea salt and bake until they're warm and crispy. They are better than pumpkin seeds- so much flavor!

our grinder broke- giving out huge chunks of salt!
This really is the simplest recipe and is soo yummy. Feel free to mix it up whatever way you feel like! 

1 comment:

  1. Ooh, yum! I've never had this soup before but I know I'd love it. Looks delicious!

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