A reader asked for a recipe for Butternut Soup and I made this today and thought I would share it with you. My squash soup is different from most because I use mostly squash and very little liquid. I like the the soup to be thick and taste like squash.
Feel free to play around with this soup. The exact measurements do not matter. I put them in as a guideline. Remember to taste as you go along so you can adjust your seasoning.
Here is the recipe:
1-2 Butternut Squash (depending on what is available) you want to end up with about 4 cups of cooked squash. Don’t worry if it is a little more or less. It won’t matter.
¾-1 cup vegetable stock
1 small onion, sliced
2 Tbsp. clarified butter
2 Cinnamon sticks
1 Tbsp. olive oil
½ -1 tsp sea salt
pinch of ground cloves
Cut the squash in half, scoop out the seeds and place on a foiled lined baking sheet. Add the olive oil and spread evenly on the foil. Place the squash flesh side down and bake in a 350 degree oven for 45 minutes. Remove from oven and let cool.
While the squash is baking, melt the butter in a frying pan and add the onion and cinnamon sticks. cook on a very low fire until the onions reach a light golden color. 30-40 minutes.
Remove the skin from the squash and place in a blender, add the juice that is left on your baking tray. Remove the cinnamon sticks from the onions and add the onions to the squash. Puree( blender, Cuisinart or immersion blender). Pour into a pot, add the stock and place on the stove. Bring to a simmer and gently heat, you will have to stir frequently. Add the salt and cloves
Note: You might not need all of the stock so start with ½ cup and add a little at a time. This is a fairly thick soup. Remember to taste and correct your seasoning.
I hope you enjoy this.
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