Butternut Squash Soup

 

Soup is my best friend…You probably wondering why? Well Alex (me, but when I talk about this, I like to talk as a third person, makes me feel better about myself!) …so ya, Alex has a major sugar problem…. She eats sugary goodness, cookies,etc, and then feels bad so she whips up some good old healthy soup! Anyways, I know my will power comes and goes but I really try!!! What do you want me to do? I have a weakness for sugar! And the cookies are always calling my name….

I should really call this soup the Redemption soup, since I eat it to counterbalance for what I ate the day before!

Lol…carry on..

Isn’t soup the best thing to eat when it’s getting cold out? I find it so comforting! I love making “potage” (that’s how we call a creamy soup in french) with great fall vegetables! I basically just threw in a bunch of veggies, chicken stock and a bit of spices and made this soup in no time! And it was pretty damn good! Another one of my freestyle kitchen experiences!

Anyways! It’s a great and healthy recipe that I will continue to make 🙂

Course: Lunch    Yield: 8 servings    Prep Time: 10 mins    Cook Time: 30 mins  

Ingredients

  • 1 spanish onion, coarsely chopped
  • 1 leek, coarsely chopped
  • 4 small garlic cloves, coarsely chopped
  • 5 celery stalks, chopped
  • 4 big potatoes, peeled and chopped in small cubes (3/4in)
  • 1 medium butternut squash, peeled and dice in small cubes (3/4in)
  • 1 Liter of chicken stock
  • 1/2 Teaspoon of ground ginger
  • 1/2 Teaspoon of cinnamon
  • 3 Tablespoon of butter
  • a pinch of nutmeg
  • a pinch of allspice
  • 1 Teaspoon of salt

Instructions

  1. In a large pot, heat up the butter. At a medium heat, add in your leeks,onions,garlic and celery. Cook for about 3 minutes and add the potatoes and the butternut squash.
  2. Cook for another 3 minutes,stirring frequently to make sure nothing burns.
  3. Add the stock and the spices and bring to a boil, then simmer until all the vegetables are soft, about 30 minutes.
  4. Let it cool a bit (15 minutes or so) and put your soup in the blender to make a nice silky puree.
  5. Serve with a cream swirl.
October 12, 2011
October 16, 2011

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  • Deb4home

    I tried this recipe and felt it needed something. The following are my alterations:

    I added a large clove from a shallot chopped and sautted in butter
    I added a small bunch (ten leaves) of cilantro to the soup mixture

    I only use 2 large potatoes (instead of 4) I substituted 2 large sweet potatoes.

    I bake the sweet potatoes at 400 degrees for 1 hour–just before baking– I lightly covered them in olive oil- make sure you punch holes –the juices caramelize and can be used for deglazing and adding great flavor to the soup

    I also added a pinch of cardamon, and 4 cumin seeds.

    I feel baking/roasting vegtables given more flavor –vs “boiling in chicken broth”

    Bake the butternut squash at 350 for 1.5 hours. I used one medium squash and one small squash. I kept one half of the small butternut squash and cut it into squares which was added to the broth, celery, and potato mixture. I added in chopped carrot. I also added in half of a honey crisp apple, cut into square to the broth mixture. The total cooking time of broth vegetable mixture was 1- hour 20min, along with 1.5 hours for the butternut squash and one hour for the sweet potatoes. 30 min of prep it is a bit time consuming but all good food is worth the effort

    While the potato mixture was cooking I took four sage leaves and pan seared them in butter that browned. Drain the leaves, the will be crunchy and can be added for seasoning-since the frying process makes the sage have a more subtle flavor.

    Once you remove the soft material from the sweet potatoes and from the butternut squash –add it to broth mixture. If you feel the texture is too thick you can add more chicken broth.

    When all of the vegetable are soft -take 3 tablespoons of sour cream and mix in a separate bowl a 1/2 cup of the soup broth. Then add to entire mixture, use emulsion wand to create mixed smooth texture.

  • Deb4home

    I tried this recipe and felt it needed something. The following are my alterations:

    I added a large clove from a shallot chopped and sautted in butter
    I added a small bunch (ten leaves) of cilantro to the soup mixture

    I only use 2 large potatoes (instead of 4) I substituted 2 large sweet potatoes.

    I bake the sweet potatoes at 400 degrees for 1 hour–just before baking– I lightly covered them in olive oil- make sure you punch holes –the juices caramelize and can be used for deglazing and adding great flavor to the soup

    I also added a pinch of cardamon, and 4 cumin seeds.

    I feel baking/roasting vegtables given more flavor –vs “boiling in chicken broth”

    Bake the butternut squash at 350 for 1.5 hours. I used one medium squash and one small squash. I kept one half of the small butternut squash and cut it into squares which was added to the broth, celery, and potato mixture. I added in chopped carrot. I also added in half of a honey crisp apple, cut into square to the broth mixture. The total cooking time of broth vegetable mixture was 1- hour 20min, along with 1.5 hours for the butternut squash and one hour for the sweet potatoes. 30 min of prep it is a bit time consuming but all good food is worth the effort

    While the potato mixture was cooking I took four sage leaves and pan seared them in butter that browned. Drain the leaves, the will be crunchy and can be added for seasoning-since the frying process makes the sage have a more subtle flavor.

    Once you remove the soft material from the sweet potatoes and from the butternut squash –add it to broth mixture. If you feel the texture is too thick you can add more chicken broth.

    When all of the vegetable are soft -take 3 tablespoons of sour cream and mix in a separate bowl a 1/2 cup of the soup broth. Then add to entire mixture, use emulsion wand to create mixed smooth texture.

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