Chris' Recipes

Bon Appetite!

Butternut Squash Soup

Written By: Chris - Oct• 05•13

Butternut Squash Soup

Roast one large Butternut squash:

Drizzle with a mixture of the juice of a freshly squeezed Orange, 3 Tablespoons of sugar-free Maple Syrup, 1 Tablespoon of Olive oil and 2 Tablespoons of Cinnamon.
Salt & Pepper
Place on cooking sheet and bake at 400 for roughly 40 to 50 Minutes until Squash is soft.

Set aside and let cool

Soup Ingredients:

8 Cups of homemade Chicken stock
(recipe to make stock is in the chicken wild rice recipe. I always Keep some on hand in the freezer)
2 Tablespoons of Vegetable Oil
1 medium Onion, chopped
½ Cup of Celery, chopped
½ Cup of Carrot, chopped
2 Tablespoons Coriander,  ground
1 Tablespoon of additional Cinnamon (to taste)
½ Cup Half & Half
Salt & Pepper

In bottom of stock pot, saute Onions, Carrots & Celery in oil until somewhat soft.
Add Chicken stock and let vegetables cook on medium heat until completely softened.
While this is cooking, remove Squash from rind and add to soup.

Using an Emulsion blender blend thoroughly until smooth. (or remove soup, place it into a blender and puree until smooth. 
Then replace soup back into the pot when smooth).

Add Coriander, Cinnamon, Salt & Pepper and Half & Half to your taste

Garnish with Sour Cream & Roasted Pumpkin seeds.

Enjoy!

Cheers!
~Chris

 

 

 

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