|behold the butternut|
|simmer simmer simmer|
I made this for dinner one night last week, and added my roasted shrimp for a little protein. I promise, the soup is so filling, and with the added shrimp, this is all you need for a simple weeknight supper. I would also serve the soup as a early course at a dinner party.
Butternut Squash Soup
serves 4 for dinner
prep time-20 min, cook time -1hr
1 medium sized butternut squash
2 yellow onions
1/2 sweet apple (such as honey crisp, or mcintosh)
2 tlbs olive oil
1/2 c. white wine
1 quart chicken stock ( I recommend a low sodium version. If you prefer a vegan version, substitute vegetable stock)
1 dried lime (you can buy them here) but check your local grocer in the ethnic aisle
1tlbs cumin seed
1 tlbs hot curry powder
salt and pepper to taste
pour a glass of wine..... ( i know it looks like a lot of directions below, but i promise this is not difficult)
Peel the squash with a vegetable peeler. Cut in half lengthwise, and scoop out the seeds with a spoon (throw them away)
Using a large knife, cut the squash into roughly 2 inch cubes ( or chunks). This does not need to be pretty, as you will eventually be pureeing the soup. Set aside.
Chop 2 yellow onions into a large cast iron pot. I prefer Le Creuset, but any sturdy pot will do. Add 2 tlbs of olive oil and cook over medium heat until onions begin to caramelize, about 8-10min.
Cut the leafy ends off the carrots and chop into 1/2 inch rounds. Again, this can be a rough estimate. Add to the onions, and stir a few times to coat with olive oil.
Leaving the skin on, cut the apple into a few pieces ( size doesn't matter here) and add to the pot. This will add a bit of sugar, which will bring out the sweetness in the squash.
Add the squash to the pot and stir to coat everything evenly. Pour the white wine in the pot, and continue to stir for a few minutes.
Add the stock, cumin seed, and curry powder. Stir, and then bring the mixture to a boil.
Toss in the dried lime. It will float at first, but as it rehydrates, it will start to sink into the liquid.
Cover and reduce to low heat. Continue to cook on low heat for 1 hr, stirring every 10 or 15 minutes. After 1 hour, remove the lid and, using fork, test the squash for tenderness. It should almost come apart when pierced with the fork.
Remove the pot from the heat and let cool for about 15 minutes. REMOVE THE LIME. Once the soup has cooled a bit, it's time to puree.
MAKE SURE YOU REMOVE THE LIME.
I would recommend using an immersion blender if possible, but if not, you can use a blender or food processor. BE CAREFUL as the liquid is still quite hot. If you are using a blender, or food processor blend the liquid in batches ( smaller quantities) to avoid a hot mess - literally.
Once you've pureed the soup, taste for seasoning. You will need to add salt - a little pinch or two at at time. You can always add fresh ground pepper for a bit more kick.
If your soup seems a bit think, you can add more stock, or water until you reach the desired consistency.
There are so many options when it comes to garnishing a soup. This time I found some roasted pumpkin seeds in my pantry. I drizzled each bowl of soup with a bit of honey, sprinkled with a few pumpkin seeds, and added the shrimp for effect. Sour cream would also be delicious, it's really up to you!
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