Butternut Squash Soup
I love cooking squash recipes in the Fall! They have an earthy smell and take in the taste of whatever spices or herbs you cook them with! In my experience, the key to a tasty squash recipe is adding enough herbs and spices to give it that extra boost of flavor. You can make it taste however you want: sweet, spicy, nutty, creamy, etc. What floats your boat. Or, sprinkles your donut. You get my drift.
This Butternut Squash Soup has a mildly sweet, buttery, and nutty flavor with a fresh taste of rosemary. Yum! I love to top mine with a dollop of sour cream and chopped green onions.
2 Tablespoons butter
1 tablespoon olive oil
1 large onion
3 gloves of garlic, crushed and minced
2 medium Butternut squash, peeled and diced into 1 inch cubes
1 inch gingerroot, peeled and sliced finely
3 sprigs of rosemary
6 cups chicken or vegetable stock
¼ cup of cream or half and half
½ teaspoon nutmeg
½ teaspoon sea salt
¼ teaspoon ground pepper
1 Tablespoon of sugar (or sugar substitute)
Heat a large stockpot on medium high heat and when warm, add the butter and oil. Once the butter has melted, add the onions, and allow to cook until translucent, about 5-8 minutes. Add in the fresh garlic, and cook until fragrant.
Place the butternut squash, ginger, salt, and pepper into the pot, and allow to cook for 5 minutes, while stirring constantly. Pour the 6 cups of chicken broth and fresh rosemary into the pot, and bring to a boil. Turn heat down slightly, and allow to simmer for 20 minutes, or until squash is soft.
Pour the mixture into a food processor or blender, and add the sugar, nutmeg, and cream to the mixture. Puree until smooth.
Add the mixture back to the pot and allow to simmer for 10 minutes. Taste the soup to see if more salt or pepper is needed.
*Toppings to add just before serving:
Chopped green onions
Toasted pine nuts