Search This Blog

Monday, October 8, 2012

Butternut Squash Soup

Time for a new recipe


Ingredients: 
  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 4 cups cubed butternut squash, fresh or frozen
  • 1/2 teaspoon chopped fresh thyme
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Method: 
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender. 

Three Twists

Apple, Gorgonzola and Almond Butternut Soup
Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme. 

Thai-style Butternut Soup
Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.

Southwestern-style Butternut Soup
Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.

No comments:

Post a Comment

Thanks for your comments. I hope you will follow my blog.