I made the soup. Finally. I’ve been planning on it all month (per my October goals) and it just hasn’t happened. Until tonight! It was a chilly and dreary fall evening…perfect for soup making.
I followed a recipe out of this gem:
This book is chock full of simple, tasty recipes, organized into categories like “No shop meals” and “Shortcut meals” and “30 minute meals.” It’s a great book for inspiration if nothing else. It provides a bunch of basic ideas for jazzing up simple ingredients.
Back to the butternut squash soup. First things first, you need a squash. The recipe calls for one that’s about 3 lbs.
Peel and seed it, then chop it into 1 inch (or so) cubes. Put them on a cookie sheet and drizzle with 2 Tbs. EVOO and 2 tsp. sea salt. Mix it up so that all the cubes get their fair share of goodness.
While it’s in the oven, dice 1 medium sized yellow onion and 3 stalks of celery.
Remove it from the heat, and let it cool for 10ish minutes. Add it in batches to the blender and puree until smooth. Better yet, if you have an immersion blender, use that.
If you’re like me, and can’t eat a whole pot of squash soup by yourself, you’ll want to freeze some. Fill ziploc freezer bags a little over 1/2 full, and lay flat. They’ll freeze better and won’t take up as much space in your freezer.
Butternut Squash Soup
- 1 3 lb butternut squash
- 3 Tbs EVOO
- 3 tsp. sea salt
- 1/8 tsp. black pepper
- 1 Tbs butter
- 1 yellow onion
- 3 stalks celery
- 1 32 oz container of soup stock
1. Peel and cube the squash. Toss it in 2 Tbs EVOO and 2 tsp sea salt and roast for 30 minutes.
2. In a stock pot, cook 1 diced onion and 3 stalks of celery (chopped) with 1 Tbs butter, 1 Tbs EVOO, 1 tsp sea salt, and 1/8 tsp. black pepper.
3. After 10 minutes, add squash, 2 cups of water, and 1 32 oz container of chicken stock.
4. Bring to a boil, then simmer for 30 minutes.
5. Allow to cool, then puree in the blender.
In this soup making venture, I decided that I think I’m more of a stew person. I like my soups/stews to have some substance to them. This was a very, very flavorful soup, I just prefer something else, not just a soup base. I like veggie chunks, and noodles, and meatballs, and beans, and… You get the idea.
I wanna know: What kind of soups do you like? Cream soups? Stews? Chilis? Pureed soups?