Sep 9, 2009

Butternut Squash Soup

This simple soup works well as an appetizer or as a meal.

1 lb squash, peeled and cubed (Costco often sells a 2-lb bag of cubed squash)
4 carrots, diced
1 large onion, diced
½ clove garlic, minced
3 tablespoons olive oil
4 ½ cups chicken broth
Salt to taste
Flavored butters (see below)

Heat oil in a large pan. Add squash, carrots, onion, and garlic. Stir until onion is soft. Add salt and chicken stock. Simmer for about 30 minutes. Let cool and then puree using a blender or an immersion blender. Reheat before serving. Add a teaspoon each of the flavored butters to each bowl. Garnish with almonds or bacon, if desired.

Soup butters:
Cinnamon
½ tablespoon cinnamon
1 cube butter

Mix and shape into a log form. Wrap and then freeze. Thaw and slice when ready to use.

Curry
½ tablespoon curry
1 cube butter

Mix and shape into a log form. Wrap and then freeze. Thaw and slice when ready to use.

1 comment:

  1. I was just thinking, "It's soup weather." Can't wait to try this one.

    ReplyDelete