Monday, January 7, 2008

Butternut Squash Soup

Had some friends over for a great dinner last week. After eating we broke out my new favorite game Winenerd. It's basically a board game about wine, so what's not to like?

Here's a recipe for my new favorite soup:

Butternut Squash Soup

1 Tbsp Olive Oil
½ Onion, rough chopped
1 Tbsp Garlic, minced
1 Butternut Squash, large, peeled and medium cubed
2 tsp Salt
1 tsp ground Black Pepper
4 cups Chicken Broth
1 tsp ground Nutmeg
¼ cup Sour Cream

Heat Olive Oil in a large saucepan over medium heat. Add Onions and cook until translucent. Add Garlic and cook until fragrant. Next, add Squash, season with Salt and Pepper and continue to cook for about 5 minutes.

Slowly add the Chicken Broth. Bring mixture to a boil and reduce to a simmer. Continue to simmer until Squash is fork tender, about 25-30 minutes. Let the mixture cool briefly.

When Squash is fully cooked, drain the veggies and reserve the cooking liquid. Rinse the saucepan.

Place the veggies in a blender or food processor and puree until smooth. Carefully incorporate the cooking liquid into the blender/food processor with the blade moving. Add only enough liquid until desired consistency is reached.

Next place the soup back into the rinsed saucepan. Over medium heat, add Nutmeg and slowly stir in Sour Cream. Keep hot and serve or cool, portion and freeze!

*I served this soup with an extra dollop of Sour Cream, a Garlic Crostini and some Cajun Seared Shrimp.
*I often add a bit of extra Garlic if I am freezing portions. Also, feel to use Heavy Cream. The Sour Cream is simply better when freezing.
*For extra flavor (and if I have extra time), I’ll roast the Squash with OO, Salt and Pepper before adding to the Onions and Garlic. This will significantly reduce stovetop cooking time.

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