Skip to main content

Squash (Butternut / Pumpkin) Soup

 One of my fall favorites is simple butternut soup. I often just keep a box of it in stock in the pantry. After looking for a good homemade version - This was so delicious! It was a post by Cecilia Tolone on Insta.

If you are pressed for time, you can easily substitute with canned squash. Look for the freshest squash when you have the time, it really makes a difference in the flavors. 

The amounts in the recipe are general recommendations since the size of squash varies. I used a medium butternut, about 25 cm/10 inches. I would use a bit smaller pumpkin.

Peel, seed, slice and cube your squash. 

Drizzle a shallow baking dish with olive oil and put the squash in. Salt the squash lightly and place 4-5 dabs/tsps of butter on top. Cover with lid or foil. 

Bake at 390º F / 200º C for about 30 minutes - so you can easily pierce it with a fork.

While the squash bakes, chop a 1/2 a medium onion and 3 medium carrots into matching sizes - doesn't matter as they will be cooked and puréed.

Drizzle the pan with olive oil and 1 T of butter. Sauté the onions and carrots until they are tender to a fork. Add about 4 cups of chicken stock (enough that it will cover all the ingredients when you add the squash, add more or less as needed). Bring to a simmer then cover and turn off heat to wait for the squash. 

When squash is tender, add to pot and turn on heat again to simmer. Add about 1 T sage, 1 t rosemary and 1 t cinnamon and a generous amount of pepper. Purée with hand blender and add a dash or two of heavy cream. Enjoy!

If you prefer the soup to thicken, simply simmer a little longer. 

We ate it with rye and sourdough breads. It was very filling.

Comments

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more