Today the hubster requested to have Stuff Peppers done my way. This coming from a guy that can really throw down in the kitchen, and loves to… Read more “Fully Loaded Stuffed Peppers”
There is nothing I love more than a hot bowl of soup on an drabby day here in Germany. And seeing that we are pretty much still feeling the winter affects, what better than to sooth and warm the tummy than with a creamy bowl of Butternut Squash soup.
To be honest, I’m not much of a recipe follower. Really! I just throw things together that I like and hope for the best. Most times, it works, other times it needs a bit of tweaking here and there. Not with this soup! I think I hit the nail on the head the first time and have been using it ever since (with variations depending on my crowd). Its been a starter at our dinner parties, and just a hearty mean dish on a rainy day for the fam. I’ve tried a few other recipes of this soup, some were good but none satisfies my desire than to just taste the delightful flavor of the butternut squash.
This recipe is pretty simple: all fresh produce, very little sodium, keeping the soup as natual as can be.
- 2 large pitted butternut squash (skinned and cubed)
- 2 peeled carrots (chopped)
- ½ sweet potato (skinned and cubed)
- 1 cup of heavy cream (or half and half)
- ¼ tsp nutmeg
Broth (or low sodium store bought)
- ½ mayan onion roughly cut (these are mild in taste, mostly found in winter/fall) but you can also use 4 pearl onions.
- half garlic clove
- 1 stick celery chopped
- 1 bay leaf
- ½ roman tomato
- pinch salt
- 3 cups water
Here we go:
In a sauce pan, sauté onions, garlic, celery and tomato, with a teaspoon of olive oil for about 3 minutes. This process releases the natural flavors of the vegatables. Add in the pinch of salt and bay leaf to pan. Let simmer for 1 minute then add 3 cups of water. Bring to a boil for about 6-8 minutes covered (covering helps to retain the water. We don’t want more than a half cup to evaporate). Strain the broth.
At this point you are half done!
In another pot, add the chopped butternut, carrots and sweet potato. To this, pour in the broth. Boil until veggies are tender. DO NOT discard the remaining broth. Using an Immersion hand blender, begin to puree the vegetables until smooth. Add in the heavy cream and nutmeg and allow to simmer for about 15 minutes.
WALA! You have a heavenly, thick, creamy butternut squash soup. If you prefer a thinner soup, add more water or cream/milk and season to taste. Top it off with whip cream/cream fresh, sunflower seeds and a dash of pumpkin oil.