Friday, November 14, 2014

Butternut Squash Soup

Is there any soup more wonderful than butternut squash soup?  Mmmmmm . . .the natural sweetness of the squash kissed with a hint of earthy-ness, creamy and with a hint of cinnamon.  Comfort food at it's finest served on a cold fall day.

Butternut Squash Soup
Serves 4

4 Tablespoon Butter (unsalted)
2.5 Pounds of Butternut Squash - this is the weight before peeling it.
1 Cup Water
1 Cup Milk
1 Teaspoon Brown Sugar
1/4 Teaspoon Cinnamon
Pinch of Nutmeg
Chives (for garnish)
Salt and Pepper 

Step 1:  Prepare the squash by cutting of the ends, removing the seeds and then peeling it.  Once peeled and gutted, cut into small chunks/squares and place in a microwavable bowl.  Add the water to the bowl, cover it with plastic wrap and cook on high for 10-13 minutes.  When it is done, it will be soft and you should be able to take a chunk out and squish it with a fork very easily.

Step 2:  In a blender, puree the squash.  To do so, add about 1/2 to the pitcher of the blender and puree.  If it is too thick, add 1/4 cup of water at a time until you can puree it to a smooth consistency.  Repeat this process with the remaining sauce. I ended up using roughly 1 cup of water to help puree it all.

Step 3:  In a large pot, melt the butter.  Once melted, add the squash and remaining ingredients.  Heat on low, stirring, until heated through.  Too thick?  Add in a little more milk.  Season to taste with salt and pepper and garnish.  Serve warm.

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