Saturday, November 20, 2010

Butternut Squash Soup

Looking for an awesome soup to start off your Thanksgiving? Oh look, I've got it.
It takes a few ingredients, a little elbow grease, some love and BOOM you've got a big pot of awesome. I made this for our Halloween party, where I called it "Mr. Butter's Nuts Got Squashed Soup." Despite the name, it was gobbled up. The spices were just perfect for my batch, but you never know with starchy root veggies and gourds. You may need to add a little more of the spices (but don't go crazy, jeeze).

Mr. Butternut's Soup

1 1/2 Large Butter Nut Squashes
1 Large Onion
3 Stalks of Celery
3 Large Carrots
3 Large Potatoes
1/2 Stick of Salted Butter
8 Cups of Chicken Broth
1 T Sea Salt
1/2 t Ground Ginger
1 1/2 t Curry Powder
1 1/2 t Cinnamon
1 1/2 T Brown Sugar

You'll need a large pot, an immersion blender and a veggie peeler.

Cut butternut squash in half, clean out seeds and peel with veggie peeler.
With a large sharp knife, cut squash into thumb sized pieces. Your palm will get sore from cutting, use a towel on top of the knife if you need it.
Clean and chop your mirepoix (Onion, celery & carrot).
Peel and dice potatoes. Once all veggies are prepped, melt butter in a tall heavy soup pot. When butter is melted, add veggies and cook for 6 or 7 minutes then cover with broth.
Once the soup begins to boil, add 1 T of salt and pepper to taste. When all the veggies are soft use immersion blender to make the soup smooth and creamy.
Once soup is pureed, add ginger, cinnamon, curry and brown sugar. Add more spices if you think they are needed. Serve with hot fresh buttered bread and thin slices of green apples. Enjoy! Happy Thanksgiving... eat too much for me!

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