happy monday and i hope you had a great weekend. i had a great one at my friend’s baby shower saturday and having too much fun that night, which led to sunday funday on the couch watching movie after movie and the oscars (can’t wait for fashion police tonight). i did make it off the couch to make a delicious dessert that ryan calls “dangerous” (coming from a self-proclaimed dessert hater) – recipe reco to come, don’t you worry.
so i’ve never been much of a soup maker, but this winter i’ve gotten the soup bug. i bought a butternut squash on our stanley’s run, with no idea what i was going to do with it. i ended up making a soup, and if you know what’s good for you (literally), you should make it too.
first pump some iron and do some push ups to increase your bicep strength. then cut the squash lengthwise.
i didn’t prep my biceps and needed to use the biggest knife i had. it was quite the workout.
next scoop out the seeds.
(i think you can cook the seeds like pumpkin seeds, but i was lazy and just threw them out.)
peel the squash. this is not the time for a veggie peeler, use a knife (carefully). make sure you rest it on a flat side so it’s steady.
chop the squash, carrots and onion.
saute the veggies with some butter and olive oil in a large pot. then add garlic…
and some chicken stock. simmer for a bit, then add the cream/milk/half and half (pick your poison).
then blend it up with an immersion blender or in batches in your blender.
that is one good looking soup (if only i had better light to photograph it better. daylight saving are coming!)
serve with some warm and crusty just-out-of-the-oven bread (and asparagus, to be like me).
butternut squash soup
serves approximately six
1 tablespoon butter
1 tablespoon olive oil
4-5 cups peeled & cubed butternut squash (about 2-3 pounds)
2 chopped carrots
1 small sweet onion, chopped
3 garlic cloves, minced
1/2 tablespoon fresh grated ginger (add less for lesser hotness)
3 cups fat-free, less-sodium chicken broth (or vegetable broth for vegetarians)
1/8 cup heavy cream
1/8 cup skim milk
(or 1/4 cup half and half)
salt & pepper, to taste
melt butter in a large pot over medium-high heat. add squash, carrot, and onion and sauté for 12 minutes. add chicken broth, garlic and ginger and bring to a boil. cover, reduce heat, and simmer for 30 minutes. remove from heat; stir in cream and milk. blend soup, either with an immersion blender or in blender (remove center piece of lid to allow steam to escape, place a towel over opening). make sure soup is well blended (no chunks). add salt & pepper to taste.
serve with warm, crusty french bread and enjoy.
recipe adapted from cooking light
tip: store your leftover unpeeled ginger in a ziplock bag in your veggie drawer. according the to internets, it should last for a couple weeks.
seriously folks, it was so good. sweet, savory and velvety, with a touch of heat from the ginger. and it was fairly easy, apart from cutting the squash. but because of the workout from cutting it, this soup has, like, negative calories.