Butternut Squash Soup

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February is typically thought of as one of the coldest and darkest months of the entire year. This is particularly true if you live in more Northern climates. While you may be the kind of person who genuinely enjoys the snow, we all need some warming up from time to time. What better way to instill some heat into your home and body than through delicious, nutritious comfort foods? If you’re looking for a way to stay toasty this winter, then you absolutely have to try this butternut squash soup recipe. Whether you’re an online culinary school student or are just looking for you next endeavor in the kitchen, this soup is sure to become a household favorite.

Ingredients:
-1/4 cup of chives
-1 medium onion, red or white
-2 tablespoons of unsalted butter
-1 cup of creme fraiche
-2 tablespoons of honey
-7 cups of low sodium broth or chicken stock
-1 chipotle pepper, canned in adobo sauce
-1 butternut squash weighing roughly three pounds

Instructions:

1) Chop your 1/4 cup of chives into small, evenly sliced pieces. Set aside some extra chives to use as a garnish if desired.

2) Dice up the onion. Set the pieces aside near the chives. Do the same with the chipotle pepper.

3) Now you’ll need to peel and dice your butternut squash. When all is said and done, this should leave you with roughly eight cups of squash.

4) Place the two tablespoons of unsalted butter into a large pot with a low light underneath it. Cook until the butter is evenly melted.

5) As the butter reaches an even consistency, add the chopped onion into the pot. Increase the burner to medium heat. Cook the onion in the butter until it becomes softened and translucent.

6) Once the onion has cooked through, you can add in the chopped chipotle pepper and the diced squash.

7) Cook the squash and chipotle pepper in the butter and onion mix on high for one to two minutes.

8) Now add in the honey and stock and reduce the heat to a simmer. Cook for thirty minutes or until the squash has become soft and breakable.

9) Once the squash is evenly cooked, you’ll need to puree the soup until it takes on an even, smooth texture. Add salt to taste.

10) Mix together the chives and the creme fraiche in a bowl and microwave this for 15 to 30 seconds so it begins to melt together.

11) Serve each bowl of soup with a dollop of the creme fraiche mixture and enjoy!

Notes
This recipe should make roughly eight servings. You may want to use your additional chives as garnish, and the soup should be refrigerated or frozen if not consumed immediately.

(Recipe from www.foodandwine.com)[/box]

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