Friday, November 4, 2011
For the last week, I have been searching for a butternut squash soup recipe. I wanted something tasty, simple and simple. I saw all kinds that were very intriguing. Adding curry, different spices, etc. Then this morning I woke up and told the Trout that I wanted butternut squash soup for dinner.
So, we were off to the farmer's market and there sat a very large butternut squash for $1.50. What is not to love. In fact, we only used about 1/2 of it for this soup. Now I need to find something to do with the rest.
The recipe I used from Whole Foods Market was excellent. Simple, as I wanted, but extremely tasty. What you do not see in the picture is me dipping my warm, crusty bread into the soup and getting every last drop out of the bottom of the bowl.
Actually, as we were preparing it in the kitchen....the Trout is definitely the chopper and dicer, I started thinking that maybe this will be too bland. Nah....not at all. If you want a simple but great tasting soup that will be on the table with only 30 minutes of cooking.....look no further. Enjoy.
Classic Butternut Squash Soup
from Whole Foods Market
2 tablespoons olive oil
2/3 cups diced carrots
1/2 cup chopped celery
2/3 cups diced onion
4 cups cubed butternut squash
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
seat salt and ground black pepper to taste
Heat olive oil in a large soup pot. Add carrot, celery, and onion. Cook until the vegetables have begun to soften and the onion turns translucent, 3 to 4 minutes. Add the butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, carefully puree soup in batches in a traditional blender. (CAUTION: do not put the lid on tight without leaving an opening for steam to escape) Don't ask for reasons...just believe.
A butternut squash is difficult to prepare. Use a carrot peeler to get the skin off the squash and go deep enough to remove all the light yellow colors. They will be stringy otherwise. It will not be too difficult then to cut in half, remove the seeds and then cube in uniform sizes.
By the way, the immersion blender is on my wish list!!!