Thursday, February 24, 2011

Butternut Squash Soup

I always tend to stick with what I know but I really wanted to try something new. Butternut Squash is something I have never cooked with before so I was a little timid about making it. I took a recipe I found on another blog but put my own twist on it and was really happy with the results.

Doesn't that look delicious? Well with this cold rainy (maybe snow too) weather I need to make this again real soon.

Butternut Squash Soup


 Serves 5


  • 2 tablespoons unsalted butter

  • 1 large shallot, chopped fine

  • 1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half width wise; seeds and strings scraped out and reserved (about ¼ cup)

  • 2 cups water

  • 1tsp cayenne pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1cup chicken broth

  • 1 teaspoon salt

  • ½ tsp celery salt

  • 1 cup fat free ½ and 1/2

  • 1 teaspoon dark brown sugar\

  • Pinch of grated nutmeg

1. Melt the butter in a large pot over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.

2. Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket,. Cover and steam until the squash is completely tender, about 30 minutes. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.

3. Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer, reserve the liquid.

4. Puree the squash in batches in a blender or food processor, pulsing and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, spices, chicken broth, and brown sugar. Warm the soup over medium-low heat until hot, adjust the seasonings, adding salt to taste. Serve immediately.

adapted from: Brown Eyed Baker


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