So, there’s a story behind this one. I went to Block Island last weekend with some friends and someone ordered butternut squash soup. We were talking about how hard it is to actually CUT THROUGH the butternut squash and I remembered that my local store sells them pre-cut.
We finished our lunch and then went on with our day.
Well, yesterday morning I went food shopping and came across the butternut squash cubes. I suddenly had the urge to make the soup for my hubby.
And so I did!!
Here’s the recipe: (revised from Emeril)
- 2 – 2.25 pounds of butternut squash
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 1/2 cup thinly sliced carrot
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 1/4 cup heavy cream (i put a bit more)
Brown the garlic and onions in the oil. Cook for 5 minutes on med heat.
Chop up the carrots and then throw them into the heat. Cook for a few minutes.
Try to get the butternut squash cubes about 1 to 2 inches long. Add them to the vegetable mixture.
For the chicken stock, I tried Knorr’s new homestyle stock (concentrated). I figured it would take up less room in the kitchen to store this instead of 4 huge boxes of stock in its liquid form. It tasted great!
I used 3/4 of one of these packages and added 2 cups of water. If you don’t have the Knorr version, just use 2 cups of good ol’ stock.
Just in case you are a visual person and need to see what that looked like.
Bring to a boil and then cover and simmer for 20 minutes.
Now, I have an emulsifier blender… but I can’t FIND IT!! So, I had to whip out my regular blender. UGH – more cleaning than I wanted to do. But whatever.
Blend until smooth. The put back into pot.
Add the heavy cream (truthfully I think I added a bit more than 1/4 cup – but not by much). Stir and heat through. Adjust your seasoning (do you need more salt and pepper?) and serve!
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