10/31/11

Squash Soup

HAPPY HALLOWEEN!!!

I don't know what the weather is like where you live... but if I've said it once, I've said it a million times... I LOVE FALL!  The weather gets cooler (not too cold) and the humidity is under control.  I live in coastal Georgia and let me tell you, humidity is NO JOKE!  Anyhow, cooler weather means, warmer foods... YUM!!!  

I had NEVER had squash soup before.  Then, one afternoon, I decided to give it a taste test at lunch... I... FELL... IN... LOVE!!!  I immediately started googling and was NOT getting very far.  There are a TON of recipes out there.  So, I went back to the lady that had made the soup and asked her.  Here's the 'recipe' she gave me.  The only thing is, there won't be any measurements because everything is about eyeballing and tasting things.  

What you need...
Butternut Squash (I'd say at least 2lbs worth)
Salt
Pepper
Thyme (NOT GROUND, dried- leafy looking)
Spray butter (or olive oil)
Garlic
Onion
Heavy cream
Chicken Stock
*Sour Cream (to garnish on top, optional)


What you do...
1/4 (I had to make chunks even smaller because I got a HUGE squash) the squash.  **Be sure you take off the sticker, it'll burn in the oven... learned that the hard way.



Spray with butter (or top with oil).  Sprinkle with salt, pepper, and thyme (to taste).




Roast in the oven until the top is candied (I cooked at 350).




While the squash is cooling, dice onion and sauté it.  Once it has started to caramelize, add minced or pressed garlic.




(You might have to do this next part in several parts depends on what you have.) Scoop out the squash into a blender or food processor or if all else fails a large bowl (you can use a hand held mixer).  Add in stock, and garlic/onion mix, and cream (very little).  IF you're using a blender, I might suggest just mixing the stock and squash first and adding the rest with a mixer later.  Either way, you use a good bit of stock (I used an entire regular sized box of stock) and very little cream (I used less than a cup).  You don't want the soup to be too light in color.  You also don't want it lumpy (mine was lumpier than I would have liked this time... but, there WILL be a next time).



Return to stove and keep warm until you serve it. You can top it with sour cream if you so choose.


1 comments:

Caroline S. said...

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