Long Island Mom

What I've learned about being a mom.

Butternut Squash Soup

I’ve been dying to make this but I’m pretty picky about how I like my butternut squash soup.  I don’t like it too sweet, no curry flavor please, just straightforward, fall-flavored, squashy-goodness.  With heavy cream.   I mean come on, how good is heavy cream in a soup?

So I tinkered around with a few recipes I found online and kind of made my own up.  And I have to say, it came out pretty awesome.  I also have to say, that in an ironic turn of events, I ended up with soup in my hair and telling my husband ‘you were right.’  Which is not my favorite thing to do.

Two years ago Dave bought me an immersion blender as a stocking stuffer.  I love a good kitchen gadget, but I found this one unnecessary and returned it.  Tonight, while making this soup and blending up small batches of the hot liquid making sure to cover the blender with a towel, I had the ‘man I wish I would have kept that’ thought.  Then, after turning off the blender and carefully removing the top, it bubbled up and splattered directly into my hair.  Yes, Dave, you were right.  The soup is still worth it.

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Butternut Squash soup

1/2 stick of butter

1 tbs olive oil

1 onion, chopped

1 apple, peeled and chopped

3 lbs of butternut squash (2 small or 1 large)

4 cups of chicken broth, veggie broth, water, or a mixture

lots of salt and pepper

3-4 sage leaves

1/3 cup heavy cream (optional, but is it really?)

parmesan rind (optional) *

 

1. Preheat oven to 350. Cut squash in half and place on a foil-lined baking sheet.  Brush with olive oil and sprinkle with salt and pepper and roast for 40-50 mins until tender.

2. Saute onion and apple in butter and salt and pepper on medium heat for 5 minutes until soft.

3. Once squash is cooked and cooled enough to handle, scoop out the flesh and add to the apple and onion.  Add broth or water, sage leaves and parmesan rind* and simmer, breaking up the squash as it cooks and starts to dissolve into the soup, about 15 minutes.

4. Blend in small batches, or, if you’re smart, keep the immersion blender your husband gave you for Christmas and just whizz it up.  Turn off the heat and add the cream.  Enjoy!

* my mom has always talked about putting in the end of the parmesan cheese wedge leftover after you’ve grated all you can from it into soups and stews.  It melts right into it and gives it a cheesy background flavor that is unbelievable.  I’m hooked.

 

Hope you enjoy this as much as we did!

 

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