Posts Tagged ‘butternut squash’

Soup ingredients
3 tbsp veg oil
2 tbsp minced shallots
1 celery stick diced (optional)
1 golden delicious apple, peeled, cored and diced
1 1/2 tsp cinnamon
1 tsp nutmeg
3 cups butternut squash, peeled and diced
4 cups homemade chicken stock (no salt)
1/3 cup heavy cream
1. Heat the oil in a heavy pot over med heat.
2. Sweat the shallots and apple (optional celery) for 5 to 8 min.  The shallots should not gain any colour just softness.
3. Add the cinnamon and nutmeg and cook for 1 min (reduces the raw flavour of the spices)
4. Add the butternut squash and chicken stock.
5. Bring to a boil, reduce to med low heat to simmer for 30 min.  Taste mid way through for sweetness, cinnamon and nutmeg,  If squash is not too sweet add a bit of white sugar and more spice if desired.
6. Test the squash are tender after 30 min. If so, add the cream, stir in and then puree the mixture in a food processor, with a blender or if you have a hand held blender.
7.  Taste for salt and pepper
Optional Toppings for serving
1 large red delicious apple, cored and diced
1 tbsp butter
1/4 tsp cinnamon
1/4 tsp nutmeg
1.  Melt the butter, add the spices and cook for a minute.
2.  Add the apple and cook until soft, about 2 min.
A dollop of creme fraîche in the middle of the soup with a few roasted pumpkin seeds.

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