Tuesday, October 22, 2013

Basic Butternut Squash Soup

Basic Butternut Squash Soup

1 – medium butternut squash, roasted with seeds removed
½ - large yellow onion, chopped
10-15 baby carrots chopped
Ginger paste
1 box (4 cups) of low-sodium chicken broth
Black Pepper
Red Pepper

Step 1 – Cut the squash in half and remove the seeds, lightly coat with olive oil and a pinch of salt and pepper. Roast at 425 degrees for 40-50 minutes until almost soft. Remove and let cool – you can do this a day or two ahead and just take the squash out of the shell and store in the refrigerator. I do this when I am cooking Sunday dinner and roasting other items at the same time.

Roasted Squash

Cut up and store in the refrigerator until ready

Step 2 – When you are ready to make the soup - start with a medium (4 or 6 quart) soup pot over medium- high heat. Chop up the onions and carrots and sweat them for about 7-8 mins with a bit of butter.
Onions chopped

Onions and Carrots in butter
Step 3 - After the carrots and onions are soft (7-8 mins), go ahead and pour the box of stock in now. If you want a "vegetarian" soup, use water with vegetarian stock. Let this boil for another 5 mins or so before adding the squash.
After adding the stock and squash let it boil gently until everything is soft
I add a couple of squirts of ginger paste
Step 4 - While it is boiling add your spices - I use ginger paste instead of raw ginger for soups because it is smoother. I also put in garlic powder, red pepper and black pepper but not any salt at this time. I wait until the end because the soup can concentrate down and get too salty if you salt is as you go along.

Step 5 - Remove the soup from the heat and let cool before you blend it with a stick blender. You need to be careful not to get burnt when blending the soup.
My mom's old stick blender!

Finished and smooth soup

Season to taste and then eat!

Once it is blended, just season to taste and then enjoy! I always make more than I need and freeze it for later. 


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