Quick and Easy – the hardest part of this recipe is peeling & chopping the squash up before cooking it (I didn’t want the roasted flavor of precooking today). AND the hardest part I got out of doing this time since while making breakfast I sliced my thumb with the knife while slicing a bagel (I know – cut away from me, not toward me, etc), so Rich was wonderful & worked for his supper (which he got to eat & enjoy at home, with the dogs, while I ran out to work part time for the Christmas shoppers at the mall
Anyways – I love whipping up a quick soup, and this super (souper!?) easy Butternut Squash is perfect (and even easier if you spend the big bucks and get the pre-cut stuff in the produce aisle). So next time you aren’t in the mood to cook but don’t want to make “garbage” whip up this soup (and please, in the fall/winter keep a squash or two on hand – I’m telling you, they don’t go bad and its a fresh good thing to feed your family)!
- 1 T Butter
- 1 T Oil
- 1 Onion
- 2 cloves garlic
- 1 (average) Butternut Squash (cut to 1 inch cubes)
- 1 Golden Delicious Apple
- 1/2 Teaspoon Dried Thyme
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Cayenne
- 2 Cups Chicken Broth + 2 cup water
- 1 Cup Milk
- Salt to Taste (quite a bit)!
In soup pot: met butter & oil then add chopped onion & all dried spices. Cook for about 5 minutes, stirring occasionally to avoid burning. Then add crushed garlic and cook for about one minute. Add squash, apple (peeled/chopped), water and broth (you can add/delete liquid as you see fit – I like a thick thick squash soup, others prefer it thinner since its a ‘bisque’). Simmer for about 20 minutes or until squash is tender. Once cooked, puree until smooth (using the scoop to blender method – or what I prefer is a hand-held stick (emulsion) blender! Then add the milk to the soup & bring back to barely a simmer (there is milk here now!) Now do some taste testing with salt (pepper) to get it just right!
Leave me some feedback – what is your favorite soup!?
And I leave you with this: “There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”
[From: Laurie Colwin, ‘Home Cooking’ (1988)]