No autumn day is complete without a little butternut squash soup. I made this last year, and sadly not much made it to the table. Between tastings while it was cooking, and the couple of Tupperware bowls that got hidden in the back of the refrigerator, where in a house full of men, is the perfect hiding place for anything you don't want to share. This recipe makes approx. 4 servings, and freezes well.
Ingredients
1 2 lb butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
2 cups chicken stock
1 2 lb butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
2 cups chicken stock
1/4 tsp Nutmeg
heavy cream
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Drizzle with cream, just in the center of bowl, and top with chives for garnish. Serve.
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Drizzle with cream, just in the center of bowl, and top with chives for garnish. Serve.
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