Sunday, December 6, 2009

Butternut Squash Soup Wakes Up The Blog

Tonight we made a soup that was so YUMMY that it has resurrected my blog. I took inspiration from a few different recipes, and made my own up, adding spices by ear as we went along.

I had some squash from Moore's Farm and Friends that I had been needing to use up, and a quiet Sunday night seemed the perfect time to get it going.

I was so happy with how it turned out that I decided to type it up. Who knows, maybe I'll get inspired to post more than every 10 months. Maybe?

2 shallots, diced
Olive Oil
1 tsp of minced garlic
2-3 tbsp diced fresh sage
2 tsp of dried thyme
4 small apples, peeled and diced
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp black pepper
2 medium sized butternut squash
40 oz. chicken stock
½ cup shredded smoked gouda
¾ cup heavy cream

1. Cut up the butternut squash in half, clean the seeds out, and put them in a pan to roast in the oven at 425 degrees for 30 minutes.

2. While the squash is roasting, pour enough olive oil in the bottom of the pan to cover it and heat to low-medium. Add the diced shallots and minced garlic, letting them sauté for about 10 minutes.

3. Add the apples, Worcestershire sauce, black pepper, thyme, sage, vinegar, and chicken stock to the pot and bring to a low simmer.

4. Take the squash out the oven, even if they’re not fully roasted. Let it cool a minute or two, then carefully cut and cube the squash from the rind and throw it in the pot.

5. Let the pot continue to simmer at a low boil for about 20-25 minutes, then take off the heat and let it cool for a minute. Use an immersion or regular blender to puree the soup.

6. Add heavy cream and gouda and whisk until blended. Serve with extra gouda on top, if you like!