Tuesday, October 12, 2010

Butternut Squash Soup

This evening I made butternut squash soup.  Next time I'll try to take better pictures, but I only decided to start this blog after my husband said, "WOW this is so amazing I have goose bumps."

This afternoon I asked my husband to stick the butternut squash in the oven, not knowing what it might become.  I think it was in there a couple hours.  I only remembered about it and pulled it out after I smelled something burning.

After I put the kids to bed (and the squash was cooling) I fried up two carrots, a medium onion, and two cloves of garlic (with canola oil), followed by some baby-bella mushrooms, a tablespoon of margarine, and a tablespoon of flour.  After it was getting all sticky a brown I added some beer.  Normally I'd opt for veggie or chicken broth, but we've had this single beer in the house a couple weeks, and no other appropriate liquids. 

Then I added some more water, maybe 1.5 cups, and the squash, peeled, no seeds.  I let that simmer while I seasoned it with a little black pepper, quality powdered ginger, paprika, and cinnamon.  Salt and fresh herbs would be good, but I just realized I forgot salt, and I didn't have herbs.  Honey or a couple pinches of sugar would also work, but taste to make sure your squash needs it.  I used my food processor to smooth it out, then brought it to my sick hubby in bed and got the reaction above.

This would freeze well.  You can add some water and reheat it on the stove.  You could garnish with roasted sunflower or squash seeds, fried thyme, a dash of paprika, a drop of sour cream...

You might also like Easy Roasted Butternut Squash Soup.

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