Butternut Squash Soup

Don't be shellfish . . .Share on FacebookShare on LinkedInShare on Google+Tweet about this on TwitterShare on RedditShare on StumbleUponDigg thisShare on TumblrPin on PinterestEmail this to someonePrint this page

butternut squash soupHow to make Butternut Squash Soup from Scratch

Ingredients:

3 cups chicken broth or stock, separated in 2 cups & 1 cup (see Chicken Stock Recipe)

1 Tab butter

1 tab safflower oil

1/2 onion, chopped (see how to chop an onion)

2 ribs celery, chopped

1 apple, chopped

1 piece ginger (about 1″ x 1″)

3 cups butternut squash,  (see how to peel and cut butternut squash)

1 bay leaf

2 tsps cinnamon

1/2 cup heavy cream

Salt to Taste, about 2 tsps

Directions:

butternut squash cutThe hardest part about this soup is peeling and cutting the butternut squash. Even if you’re good at it, it can take a while, plan for at least half an hour.

Make sure you have the necessary tools, like chef’s knife (very sharp, please), paring knife, large metal spoon, and vegetable peeler. This site has one of the best step-by-step instructions I’ve ever seen.

butternut squash diced

Once you get that chore done, the rest is straightforward.

Get the butter and safflower oil melting in a large, heavy dutch oven. Chop the onion, celery, and apple, and saute them for about 5 minutes while you work on the ginger. Add the ginger and the 3 cups of peeled and diced butternut squash. The add the two cups of chicken stock.

Cook, uncovered, for 10 minutes — use a kitchen timer, please!

butternut squash soup in process

 

Now you have two choices, to finish the soup quickly on the stove, which will require fairly constant attention, or to finish it in the oven, which will not.

If you do it on the stove, plan to stir at least every five minutes. It will be ready to puree in your blender or food processor in about 1/2 hour.

If you do it in the oven (350), you can get away with stirring every 30 minutes. It should be done in about 90 minutes.

The soup is ready to be pureed when the butternut squash and apple pieces are soft and tender, but not too mushy.

The next step is not difficult, it’s more messy. First, add the last 1 cup of stock and stir well. Then transfer the soup in stages to a blender or food processor and puree into a smooth creamy consistency. (I have a 10 cups food processor, it takes me two stages.)

butternut squash soup in process
Adding the Cream to the Pureed Soup

Put the purred soup into another pot with the 1/2 cup of heavy cream (I know, you’re thinking fattening, but this makes about 10 cups of soup, you’re only getting a tablespoon or so of cream) and heat it through. NOW you can salt to taste.

butternut_squash_soup_3

 

This recipe’s skill level is +1 or +2, depending on your ability to chop vegetables, and follow basic cooking instruction.

LindyBird1953

Food is one of my passions, one I’ve been exploring for over 50 years. I love cooking healthy, delicious food for my friends and family and am constantly in search for new (or updated) recipes. I grew up in a family that cooks, so a huge portion of my cooking knowledge came to me through osmosis. Hang around in the kitchen long enough, you pick up some things. But, what if you’ve never cooked before? Where do you start? It’s hard to know where to begin, especially when common wisdom is that cooking is easy. Cooking is easy, if you have the right kitchen equipment, years of experience, and an abundance of knowledge AND recipes stored away in your brain. If you DON’T have those things, even the most basic of food preparation can be wrought with difficulty, not to mention very time consuming. My main goal in creating this site is to give both novice and practiced cooks the confidence they need to be their very own cooking guru! I hope you enjoy my site; please feel free to respond to it’s content.

%d bloggers like this: