Butternut squash soup
The weather's getting cooler and squashes are all over the grocery stores and the farmers' markets. I love how this soup is so satisfying and creamy even though it's got no cream in it. Great source of antioxidants, vitamins, and beta-carotene. Mmm......
Acorn squashes and butternut squash ready to be roasted in the oven
(Serves 4)
Ingredients:
About 2-3 pounds of squash (butternut and acorn)
1 tsp ginger, grated finely
1 onion
fresh parsley, chopped
1/4 tsp nutmeg
About 2 cups chicken broth / vegetable stock / water
salt and pepper to taste
Preheat oven - 425 deg. F.
Half the squashes and remove the seeds. Lay them on a tray, drizzle with olive oil and season lightly with salt and pepper.
Roast squashes until fork tender (about 40 minutes - but this depends on the size of the squash).
Once cool, remove the flesh of the squashes from the skin. You may want to chop them into cubes so that it'll be easier to put into the food processor.
In a pot, drizzle a little olive oil and fry the onions and ginger until fragrant. Add squash and sautee for about 2-3 minutes. Add liquids and nutmeg. Simmer for about half an hour. Blend soup well (either in a blender, food processor or immersion blender). Then return soup to pot, add salt and pepper to taste. Simmer for another 15 minutes. Add chopped parsley before serving.
You may cook loads of it, then freeze it and heat it up when you want to.
Tah dah......
Butternut / Acorn squash soup
(For this picture, I ran out of parsley so I garnished with a sprig of basil instead)
Acorn squashes and butternut squash ready to be roasted in the oven
(Serves 4)
Ingredients:
About 2-3 pounds of squash (butternut and acorn)
1 tsp ginger, grated finely
1 onion
fresh parsley, chopped
1/4 tsp nutmeg
About 2 cups chicken broth / vegetable stock / water
salt and pepper to taste
Preheat oven - 425 deg. F.
Half the squashes and remove the seeds. Lay them on a tray, drizzle with olive oil and season lightly with salt and pepper.
Roast squashes until fork tender (about 40 minutes - but this depends on the size of the squash).
Once cool, remove the flesh of the squashes from the skin. You may want to chop them into cubes so that it'll be easier to put into the food processor.
In a pot, drizzle a little olive oil and fry the onions and ginger until fragrant. Add squash and sautee for about 2-3 minutes. Add liquids and nutmeg. Simmer for about half an hour. Blend soup well (either in a blender, food processor or immersion blender). Then return soup to pot, add salt and pepper to taste. Simmer for another 15 minutes. Add chopped parsley before serving.
You may cook loads of it, then freeze it and heat it up when you want to.
Tah dah......
Butternut / Acorn squash soup
(For this picture, I ran out of parsley so I garnished with a sprig of basil instead)