The beautiful changing colors of the leaves in autumn and dropping temperatures are just part of the routine this time of year. Here is a recipe for a creamy butternut squash soup to warm up those hungry stomachs from the bristling winds and cold weather. The butternut squash is naturally sweet and savory to satisfy most appetites.
What you need:
1 butternut squash (chopped in half, stringy pulp and seeds removed)
Olive oil spray
3 cloves of garlic (minced)
1 Vidalia onion (chopped)
1 tablespoon unsalted butter
¼ teaspoon coriander
¼ teaspoon salt
¼ teaspoon ginger
1/8 teaspoon fresh grated nutmeg
3 cups of vegetable stock
2 tablespoons of heavy cream
2- Spray a light coating of olive oil on the flesh of the butternut squash. Place the squash flesh side up on an aluminum covered pan. Bake the squash for forty-five minutes or until the flesh has softened.
3- After cooling the butternut squash to room temperature, scoop out the flesh and discard the squash skin. Mash the butternut squash flesh into a pulp.
4- In a pot melt the unsalted butter until it coats the pot. Add the chopped onion, salt and pepper. Sweat the onions until translucent.
6- Add in 1 cup of the vegetable stock.
7- Blend the contents in a blender until homogenous and smooth.
8- Return the puree to the pot and stir in remaining 2 cups of vegetable stock. The vegetable stock should thin out the puree into a soup.
9- Stir in the heavy cream just before serving.
Optional addition: To give your soup a bit of tang, add a small dollop of sour cream and top with chopped chives.
Enjoy and stay warm!