Recipe: Butternut Squash Soup
Just in time for Thanksgiving!
Butternut Squash Soup
Serves 4-6
1 medium onion, chopped
2 packs cut-up butternut squash (I think they're 10 oz each?)
2 TB butter (or use canola oil and this'll be vegan)
3 cups chicken or veggie broth
salt and white pepper to taste
1 TB lemon juice (optional)
Heavy Cream (optional)
Instructions:
Heat a dutch oven to medium and add butter; add onion once butter is melted and a bit of salt - sweat the onion until soft, about 5 minutes. Add squash and a bit more salt, then add the broth. Bring to a boil then reduce heat and simmer until squash is softened, 10-15 minutes. Whiz up in blender and return to pot. Add more broth if too thick. Taste and add more salt (if necessary) and white pepper to taste. If the soup seems flat, add the lemon juice. Add heavy cream to taste (or not at all). Serve hot.
Suggested garnishes: Fresh grated nutmeg; toasted pecans or pumpkin seeds; buttered croutons; fried sage leaves.
Butternut Squash Soup
Serves 4-6
1 medium onion, chopped
2 packs cut-up butternut squash (I think they're 10 oz each?)
2 TB butter (or use canola oil and this'll be vegan)
3 cups chicken or veggie broth
salt and white pepper to taste
1 TB lemon juice (optional)
Heavy Cream (optional)
Instructions:
Heat a dutch oven to medium and add butter; add onion once butter is melted and a bit of salt - sweat the onion until soft, about 5 minutes. Add squash and a bit more salt, then add the broth. Bring to a boil then reduce heat and simmer until squash is softened, 10-15 minutes. Whiz up in blender and return to pot. Add more broth if too thick. Taste and add more salt (if necessary) and white pepper to taste. If the soup seems flat, add the lemon juice. Add heavy cream to taste (or not at all). Serve hot.
Suggested garnishes: Fresh grated nutmeg; toasted pecans or pumpkin seeds; buttered croutons; fried sage leaves.