Monday, October 18, 2010

Butternut Squash and vegetable soup

This soup is a work in progress as it's on the stove when I'm typing this.

Update: The soup is done and eaten. The changes I've made are in green.


  • 5 tablespoons of unsalted butter
  • 1/2 large Vidalia or sweet onion, cubed
  • 1 celery stalk, diced
  • 3 cloves garlic, minced Next time I will use 4 or 5.
  • 1 medium potato, skin on, cubed Next time I will peel them.
  • 3 carrots, diced
  • 2 medium butternut squash, peeled, seeded, and cubed
  • salt
  • pepper
  • cinnamon
  • ginger
  • 48 oz chicken stock, divided
  • Fresh chopped parsley
  1. Melt butter in a large soup pot.
  2. Add diced onion and celery, sprinkle with salt and pepper, saute 1 minute.
  3. Add garlic, saute 1 minute.
  4. Add potato and carrot, sprinkle with salt and pepper, saute 5 minutes (or while you cut up the squash).
  5. Add butternut squash, sprinkle with salt, pepper, cinnamon, and ginger, saute 5 minutes.
  6. Cover with chicken stock (Don't use all 48 oz of it, you might need some more for later. Also remember that the veggies will releases some juices, too.)
  7. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes.
  8. Strain liquid and reserve.
  9. Blend until smooth, adding reserved liquid as needed.
  10. Return to hot stove, add more spices, salt, and pepper to taste.
  11. Stir in fresh parsley
  12. Serve piping hot with a drizzle of olive oil and a sprinkle of cinnamon.

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