Comfort Soup Weather
It is COLD!
If you know me very well you know those words seldom cross my lips...but it is cold...so it will be soup night.
I am going to supplement the one butternut squash that is baking right now with 2 packs of frozen squash. Throw in a Green Bean Casserole and it is comfort food night all the way!
My favorite garnish on this is pistachio and crème fraiche
Butternut Squash Soup
Origin: based on recipe from allrecipes.com submitted by Mary, modified heavily over the years by me
* Can be replaced with equal amount of frozen butternut squash, thawed and warmed.
Prep Time: 25 minutes Cook Time: 35 minutes Servings: 6
Shopping List: Amount: Prep Directions:
Onion 6 tbls chopped
Butter 4 tbls
Butternut Squash* 6 cup(s) baked and peeled
Water 3 cup(s)
Chicken Bouillon 4 cubes
Dried Marjoram 0.5 tsp
Ground Black Pepper 1/4 tsp
Ground Cayenne Pepper 1/8 tsp
Cream Cheese* 8 oz softened
Directions:
Slice squash in half and bake cut side down at 350º for 40 minutes. Set aside to cool.
In a saucepan, sauté onions in butter until tender and slightly caramelized.
Add water, bouillon, and spices.
Heat and stir until bouillon cubes melt.
Peel the squash.
Puree in a blender or food processor: Squash, softened cream cheese, and liquid mixture in batches until smooth. I like using an immersion blender and do it all at once in the pot.
Return to saucepan (or crock pot), stir, and heat through.
Can be garnished as desired: Toasted slivered almonds or pistachios, cream cheese, goat cheese, mozzarella, or crème fraiche
If you know me very well you know those words seldom cross my lips...but it is cold...so it will be soup night.
I am going to supplement the one butternut squash that is baking right now with 2 packs of frozen squash. Throw in a Green Bean Casserole and it is comfort food night all the way!
My favorite garnish on this is pistachio and crème fraiche
Butternut Squash Soup
Origin: based on recipe from allrecipes.com submitted by Mary, modified heavily over the years by me
* Can be replaced with equal amount of frozen butternut squash, thawed and warmed.
Prep Time: 25 minutes Cook Time: 35 minutes Servings: 6
Shopping List: Amount: Prep Directions:
Onion 6 tbls chopped
Butter 4 tbls
Butternut Squash* 6 cup(s) baked and peeled
Water 3 cup(s)
Chicken Bouillon 4 cubes
Dried Marjoram 0.5 tsp
Ground Black Pepper 1/4 tsp
Ground Cayenne Pepper 1/8 tsp
Cream Cheese* 8 oz softened
Directions:
Slice squash in half and bake cut side down at 350º for 40 minutes. Set aside to cool.
In a saucepan, sauté onions in butter until tender and slightly caramelized.
Add water, bouillon, and spices.
Heat and stir until bouillon cubes melt.
Peel the squash.
Puree in a blender or food processor: Squash, softened cream cheese, and liquid mixture in batches until smooth. I like using an immersion blender and do it all at once in the pot.
Return to saucepan (or crock pot), stir, and heat through.
Can be garnished as desired: Toasted slivered almonds or pistachios, cream cheese, goat cheese, mozzarella, or crème fraiche
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