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Tuesday, October 23, 2012

How To Make Butternut Squash Soup

                              BUTTERNUT SQUASH SOUP

With the turning of the autumn leaves succulent winter squash is being harvested.  Brisk evenings produce hearty appetites giving many opportunies to try out new squash recipes.

Here is an excellent recipe for a delicious soup using one of the winter squash varieties, Butternut. It is a fragrant, creamy and delicately flavored soup that pairs well with a crisp salad, French bread or roll.  Enjoy!

Butternut Squash Soup
Serves 6 to 8

2 tablespoons butter
2 small onions, minced
3 cups peeled, seeded and cubed Butternut squash
2 quarts chicken stock
1 1/2 cups peeled, cubed potatoes
1 teaspoon paprika
dash nutmeg
1/2 cup whipping cream or whole milk
1 1/2 tablespoons chopped fresh chives
salt and pepper
croutons(optional)

Place the whole butternut squash in a covered saucepan filled about 1/4 of the way full with water. Bring the water to a boil, then steam until the flesh of the squash is soft and easy to peel. Let the squash cool a bit, then peel with a vegetable peeler or paring knife. Cut the squash in half lengthwise, remove the seeds, then cut into cubes.

Melt the butter in a medium to large soup pot. Add the onions and saute' for about 5 minutes. Add the chicken stock, cubed potatoes, cubed squash, and paprika. Bring to a boil, cover, reduce heat then simmer for 35 minutes or until all of the vegetable are soft and tender.

Pour the soup into a food processor or blender and process until smooth. Return to soup pot, season with salt, pepper and nutmeg. Stir in chopped fresh chives and whipping cream or whole milk. Heat until warm, stirring contantly.

Serve with a garnish of a few fresh chives and/or croutons.

*You can adjust the thickness of the soup by decreasing the chicken stock to 1 1/4 quarts to form a bisque instead of a soup.





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