Wednesday, February 16, 2011

Butternut Squash Soup

Butternut Squash Soup

A friend made this soup the other day and was kind enough to share some with me. At first, I kind of felt like I was eating baby food {since the soup is basically made of puréed vegetables & it has a similar consistency} but after a few nibbles, I couldn’t get enough! So when I ran out, I had an urge to make more. Either I'm a big baby at heart, or this rainy San Diego weather got me in the mood for a warm cup of soup! The Butternut Squash soup is quite simple, but the subtle flavors of cinnamon & nutmeg give it a little extra something. I hope you enjoy it as much as I do. XOXO....little j Y

Butternut Squash Soup
*Makes ­­­­­­­about 8 cups

1 large butternut squash, cut into large cubes {or 2.5 lbs squash, cubed}**See Note
1 (32 oz) container chicken broth
¼ tsp white pepper {+ more to taste}
1 ½ tsp salt {+ more to taste}
¼ tsp cinnamon
pinch of nutmeg
2 Tbsp whipping cream {+ more to taste}

{**Note: Reserve 1-2 cups small-diced squash if you want to add some dimension to the soup. Add in later to cook.}

In large pot, combine cubed squash and chicken broth. Bring to a boil and let simmer for ­15 minutes, or until squash is cooked. When cooked, the squash should be easily pierced with a fork. Use an immersion blender or transfer squash & broth to a blender to purée. Blend until smooth. Be careful! You may also choose to let the squash cool a bit before puréeing.

Return contents back to pot. Add in reserved smaller-diced squash {if you chose to do so}. Add in white pepper, salt, cinnamon, and nutmeg. Bring to a boil and let simmer for at least 15 minutes. To obtain a thicker consistency, let the soup simmer longer. Stir in heavy cream before serving. Garnish with heavy cream, if desired. 

Soup for Two <3

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