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5 November, 2013

Butternut Squash Soup

Posted in : All, Dinner on by : hdcook

Butternut Squash Soup

 

I am very glad to say that the chill is in and the cold days are just arriving in time, this is the season I look forward to hahaha~I know I say that alot but its true~and as the nights get a bit colder than usual I have to find ways of warming up, time to take out my favorite oversize sweater that is way to big for me but i wear it anyway to keep warm, my sweat pants~I have two~one grey with skulls on it and one black.cooking more on the stove top than grilling as well and making soups for dinner is one of my favorite ways to stay warm. My Butternut squash soup will do just that~this is not my first foray into butternut squash cooking~I remember making this dish with butternut squash in it with cheese that I am trying to find but can’t seem to~any it is my first foray into making Butternut Squash soup, its very delicious~thick and perfect for the winter seasons. A dash of curry and ground sage adds spice, earthy and savory flavors with a creaminess from the heavy cream~pair with your favorite biscuits~its what my Husband would call~PERFECT MEAL~its thick and hearty~you will love it especially if you have not had butternut squash soup before~try mine and you will not regret it.

 

Butternut Squash Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 4-6

Ingredients

  • 3.5 pounds butternut squash peeled and dice
  • 1 Medium yellow onion dice
  • 4 Garlic cloves minced
  • 3-4 Cups of Low Sodium chicken broth( Vegetable broth is fine)
  • 1 Cup heavy cream
  • 1 Teaspoon curry powder
  • 1/4 Teaspoon ground sage
  • 6 pieces of good smoky bacon dice
  • Salt and pepper
  • Olive Oil

Instructions

  1. Preheat oven to 375 Degrees. Peel, discard the seeds and membranes of the squash and dice to medium chunks, spread evenly to a baking sheet, Drizzle olive oil and season with salt and pepper making sure every quash pieces is coated with olive oil, salt and pepper. Roast in the oven for 40-50 minutes or till butternut squash is tender and fully cooked. Set aside to cool slightly. In a dutch oven render the fat of the bacon on medium heat, discarding some of the oil leaving a tablespoon or 2 in the pot, drain bacon to a paper towel line plate, add the onions and garlic and cool till the onions are soft and translucent, add curry powder and ground sage, chicken broth, add the cooked quash just untill the squash is warm, transfer the soup to the food processor in batches and pulse till its smooth, return to the dutch oven pot and add heavy cream ( at this point add more stock if you want a thinner consistency) Salt and pepper soup to taste, let it simmer for 10 minutes, serve hot with a dallop of sour cream of creme fraiche.
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