Here is one of the first non-house crafty posts! With the butternut squash we grew in our backyard, I made butternut squash soup. I found a recipe from chow.com and made some modifications. Naturally even though I have a cabinet full of cookbooks I found it online. Here's the original recipe.
And here's the recipe with my modifications:
Roasted Butternut Squash Soup
And here's the step by step because I love when food bloggers do this.
|1. Weigh your squash with a kitchen scale ("if you don't have one, GET ONE" [anyone know what movie that is from?]) so you can get close to 4 pounds|
2. Cut the squash in half. This takes muscle:
3. Rub the butter all over the squash using your fingers. It's gross, but it's the easiest way:
|Left is unbuttered, right is buttered|
4. Start chopping up the apples & onion:
|Only 1 apple is pictured, but use 2|
|I just love my Le Creuset dutch oven! I registered for a Lodge one, but my aunt went above and beyond!|
|That's just water in the measuring cup btw, I took this pic before putting in the concentrate.|
7. After about an hour your squash should be done and it'll be gorgeous:
8. Last time I made this soup I roasted the squash hours before I was going to start the soup so that it'd be cool enough to handle with my bare hands come dinner making time. This time I did not have that kind of time, so I used an oven mitt. It got messy, so if you have the time I recommend roasting the squash earlier in the day or the night before.
9. Plop that squash in your pot:
10. Add in your broth and milk. It'll get prettier, I promise. Mash those big pieces with a potato masher to make the blending part go faster.
11. Get out your immersion blender. If you're like me you'll need an extension cord to reach your stove (sigh). Or use a blender and do it all in batches and add an immersion blender to your holiday gift list. They serve only one purpose, but they make a life of making soup so much easier.
|The brown extension cord blends into the floor|