Saturday, November 9, 2013

Creamy - Spicy Butternut Soup ~


I'm not certain were I got this recipe a year or so back, I think maybe all recipes, and finally made it. It's yummy!  Both squash soups (this and Red Kuri) are equally very good and very different in taste, both worth trying.  The Butternut's coloring was on a duller side due, I believe, to a darker broth and over-all not as pretty as the Red Kuri; still very nice.  I could have also placed my dehydrated apples in a nicer display - but I was anxious to try it!

Creamy - Spicy Butternut Soup
You will need:

2 Tbsp. Extra Virgin Olive Oil
1-1/2 lbs. Butternut Squash, peeled, seeded and cut into 1" chunks*
1 large onion diced
1Tbsp butter
1 pinch sugar (1/8tsp)
3 large garlic cloves sliced thin
1-1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1/8 tsp. cayenne
3 cups chicken broth
1-1/2 cup half & half
salt & pepper to taste

In large pan heat oil with medium high heat.  Add squash and onion sautéing until squash starts to turn golden brown.  Reduce heat to low and add butter, sugar and garlic.  Continue cooking until all vegetables are richly spotted caramel in color about 10 minutes long.  Add spices cook 30 - 1 minute then add broth.  Bring to a boil over medium high heat.  Reduce heat to low and simmer partially covered until squash is tender about 10 minutes.  Using an immersion blender or in batches in counter top blender puree until very smooth.  Add half and half - season to taste.  Serve it up warm with apple chips.  Yum Yum Yummy!

*I doubled the recipe so to cut the cooking time down for the squash use smaller chunks.

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