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  1. Tuesday, October 13, 2009

    Butternut Squash Soup

    It is pouring rain today, which means two things. First, I am in heaven. Second, it’s time for a cozy bowl of soup.

    butternut squash soup web

    I know several of you are chomping at the bit for my Broccoli Cheese Soup recipe. The recipe is coming this week, I promise. I just need to take a picture. Until then, I hope my most favorite soup recipe EVER will suffice.

    Butternut Squash Soup
     
    A cozy delicious soup! From my friend Sarah Covert, with my commentary in italics
    Author:
    Recipe type: Main Dish, Soup
    Ingredients
    • Soup:
    • 1 large butternut squash, about 3.5 lbs.
    • 1 large leek
    • 2 T unsalted butter
    • 4 tsp. grated fresh ginger (you can use ground ginger – I think about 1 tsp should do it)
    • 5-6 cups chicken stock
    • Salt
    • Freshly ground pepper (this last time I used fresh ground black pepper and 2 shakes of cayenne)
    • Peanuts:
    • (optional garnish that I never make b/c I don’t like peanuts”¦but those who do love these spiced peanuts on top)
    • 1 1/12 C roasted peanuts (not dry-roasted)
    • 2 T peanut oil
    • 1½ t. ground ginger
    • 1 T finely chopped garlic
    • 2 t. finely chopped fresh cilantro
    • ½ tsp. Chinese five-spice powder (in bulk at Henry’s)
    • ¼ t. cayenne pepper
    Instructions
    1. I roast the squash, cut in pieces & wrapped in foil, in my oven at 375 for 40-60 mins. That said, here’s what the recipe tells you to do. With a large heavy knife, cut the squash in half through the stem and discard the seeds. Brush the cut sides with olive oil. Grill, cut sides down, indirectly over medium heat until the skin can be easily pierced with the tip of a sharp knife, about 1 hour. Remove the squash from the grill and cool”¦ with a large spoon, scoop the flesh from the squash and discard the skin.
    2. Cut off most of the tough green top from the leek. Cut the leek lengthwise and wash under cold running water to remove any dirt trapped. Cut crosswise into ½-inch pieces.
    3. In a large saucepan over medium-high heat, melt the butter. Add leek and ginger and cook, stirring occasionally, until the looks are tender, about 5 minutes. Add 5 cups of the chicken stock. Bring to a boil and carefully add the squash. Recude the heat to very low and cook, stirring occasionally, about 20 minutes. Puree the soup, in batches in a blender. Return soup to saucepan. If it seems thick, use remain stock as needed. Season with salt and pepper to taste. Serve warm, garnished with peanuts if desired.
    4. For the peanuts: In a small bowl, combine the peanuts, peanut oil, ground ginger, garlic, cilantro, five-spice powder and cayenne. Toss well to coat the peanuts evenly, then transfer to large sheet of aluminum foil. pull the corners of the foil together and close the pouch. place the pouch over indirect medium heat for 5 minutes. Carefully remove pouch and allow to cool.