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Monday, October 24, 2011

fall favorite: butternut squash soup

It wouldn't be fall in our house if I didn't make Butternut Squash soup.
This is a Goodman family fave and originated in the kitchen of Tammy Goodman.
Yummy seasonal vegetables and fall flavors make this soup a definite fall favorite.

Butternut Squash Soup

Here's what you'll need:
1 Butternut Squash
1 Acorn Squash
3 TBS Butter
Honey
1/4 C Chopped Sweet Onion
1 Quart Chicken Stock
1/4 C Brown Sugar
1 8oz. Cream Cheese
1 TSP Black Pepper
Nutmeg (to taste)
Cayenne Pepper (to taste)
Sour Cream

First, cut your squash in half and remove the seeds. Then brush with melted butter and honey.
Bake at 350 for 45 minutes on a baking sheet lined with foil.

During the last several minutes that the squash is cooking, saute the onion with butter in your stock pot.

Scoop squash from the peel.

Cut into chunks.

Add squash and broth to the sauteed onion.

Blend.*
*If you do not  have an immersion blender. Get one. Stat.
This is a great one to add to your Christmas wishlist.

After a few minutes with the immersion blender, you get this.

Add the remaining ingredients and simmer. Add more chicken broth if needed.
Go easy on the cayenne.

Just look at that beautiful color.

Serve with a dollop of sour cream and sprinkle with cayenne pepper.

I have to say, I almost didn't share this soup recipe because I like to trick first time dinner guests into thinking I'm a gourmet soup chef with this recipe.
Just kidding. But it is that good.

Since the gig is up with my family, you should use this recipe to impress yours this Thanksgiving.

Anyone got a new recipe I can take to Thanksgiving?
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