Butternut Squash Soup

 




Ingredients:

  • 1 butternut squash
  • 1 quart stock (chicken or vegetable)
  • 2 tbsp olive oil
  • 1 onion
  • 1 carrot
  • 1 rib of celery
  • 1/2 tbsp minced rosemary
  • 1 tsp grated ginger
  • 3 cloves garlics
  • Salt and pepper to taste
Special Equipment: Immersion blender

Instructions:
  1. Preheat oven to 450 F
  2. Cut squash in half and remove seeds
  3. Place in baking pan and cover in a small amount of olive oil
  4. Bake in oven with skin sides down for 45 min
  5. Meanwhile, on the stove, put 2 tbsp olive oil into a pot
  6. Dice onion, carrot and celery and place in pot
  7. Stir and cook for a few min until slightly soften and fragrant
  8. Add 1/2 tbsp minced rosemary, 1 tsp grated ginger, and 3 cloves minced garlic
  9. Add 1 quart stock and bring to a simmer
  10. Take squash out of the oven and let cool until you can touch it
  11. Peel squash and cut into large cubes
  12. Add squash to pot
  13. Let simmer until vegetables are soft
  14. Take immersion blender and blend until smooth. Add water as needed if it's too thick
Source: Lee-Anne

Yield: A big pot of soup

Description:

This is one of Lee-Anne's go to recipes. It's kind of an autumn soup because that's when squash naturally produces. I don't know if you can make this without the immersion blender, I didn't know we had one until she made this recently.

If you use vegetable stock instead of chicken, this can be a good vegetarian option. One of my new years resolutions last year was to have a meatless day per week, so that's helpful. This feels like a truer vegetarian option than the broccoli cheddar soup, which I also swapped out chicken for veg to meet that criteria, because unlike that recipe, this one isn't based on animal byproducts.

Comments

Post a Comment

Popular posts from this blog

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more

Falafel

Image
  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...
Read more

Cream of Broccoli Soup

Image
  Ingredients: 3 cups milk 3 cups veg or chicken stock 1 onion 1 rib celery 1 carrot 2 potatoes 2 cups broccoli florettes, or 2 heads 1/4 cup cornstarch 1/4 cup water Salt and pepper to taste Directions: Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min Put vegetables in saucepan and let simmer for another 20 min With an immersion blender, blend until vegetables are integrated with the broth In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water Add cornstarch slurry to soup, whisking until thickened Add salt and pepper to taste Let simmer for another 5 min, then take off heat Yield: About 4 bowls of soup Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s Description: This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese. I tried to re...
Read more