Monday, November 2, 2009

Butternut Squash Soup

Butternut Squash Soup is perfect for a cold night. I found this recipe on this website. It's one of my favorites to pull recipes from. I made a few additions to make it just perfect. I also got to use my hand blender that I scored at a yard sale for the first time! Enjoy!

1 T. unsalted butter or grapeseed oil
1/2 medium onion, diced
1 medium butternut squash, peeled, seeded and diced into 2 inch cubes
3 cups water or stock, boiling
1 teaspoon each salt and pepper
1/2 teaspoon nutmeg
1/8 teaspoon garlic powder

In a large pot, warm the butter (or oil)
Carmelize the onion for 10 minutes until golden brown
Add the squash cubes, salt, pepper, nutmeg and garlic power and cook 10 minutes.
Pour the boiling stock (or water) over the onion/squash mixture
Bring to a boil and simmer for 10 minutes
With a hand blender (or in a blender in small batches) blend the soup until it is thick and creamy.

While the soup is simmering clean the seeds inside a colander with running water. Spray a cookie sheet with non-stick spray. Sprinkle with salt pepper and garlic power. Toast in toaster over for 8 minutes or until crisp.

Top soup with toasted seeds and serve!

No comments:

Post a Comment