Hi everyone! This week I'm making an easy butternut squash soup recipe, which is pretty exciting for two reasons: The first is that I've never made a butternut squash soup before. The second is that I get to use my new immersion blender!! I've always considered squash a difficult vegetable, just because it seems "pumpkin-like" in that it can be very hard and has seeds. I thought this recipe was interesting because, unlike my first thought, you bake (or roast) the squash WHOLE, before you even cut it. This certainly made the cutting much easier. Apparently "heavy cream" and "heavy whipping cream" are the same....thank you, Google. Fresh sage and veggies! Yummm! The Ingredients
1.) Chop onion, sage, apple 2.) Put whole squash(es) on a foil-lined pan and "baste" with oil (I used olive oil) 3.) Bake squash at 375 for 1 hour (ish) 4.) Melt butter in pot and add onion until translucent 5.) Add apple and heat until soft 6.) Add garlic and red chili flakes 7.) Peel squash and put flesh in onion mixture (this gets messy) 8.) Add broth and bring to boil 9.) Add cream and sage 10.) Blend! Great recipe- I really enjoyed the soup. I topped with pumpkin seeds, like the recipe suggests. I also added a little brown sugar on top because I needed some sweetness :)
If you try this recipe, or have another butternut squash soup recipe, comment below! Enjoy!
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March 2017
CategoriesAbout This BlogI don't have time to cook. Follow my journey as I try to make a different, easy recipe every Sunday. You know if I can make it and it tastes good, you can. |