Saturday, October 6, 2012

Butternut squash soup.

I love fall. The change of color in leaves, the beautiful mums on every body's doorsteps, the cooler weather, and most especially the food! Apples, spinach, cauliflower and the variety of squashes are at their peaks right now.

Butternut squash is a comforting fall/winter soup and is one of my favorites. I love it's sweetness, it's velvety texture. I have found winter squash to be so versatile and can be use in risottos, soups, pasta sauce, and while searching the blogosphere found recipes of ice cream, crisps and even smoothies!!!!

You will need, one big leek, 3 garlic cloves smashed, 1 tbsp of fresh ginger chopped, one big butternut squash and 2 medium size potatoes.

Heat olive oil and a little knob of butter (I didn't say it was a skinny soup!!!) over medium heat, add leek, garlic and ginger and saute for 3/4 minutes.

Add squash and potatoes, salt and stir everything together,

cover with water, or half water half chicken (or vegetable) broth, bring to boil . Reduce heat and simmer, stirring occasionally, for about 20 minutes or until the potato and squash are tender when poked with a fork.

Using a blender, puree in batch until mixture is very smooth

A this stage if serving right away add in a dollop or 2 of heavy cream...

...and serve with a sprinkle of bacon bits (real ones, of course!!) and toasted bread.

Ingredients :

2 T. extra virgin olive oil
5 c. [1 1/2 lbs] of butternut squash peeled and cubed
2  potatoes, cubed
1 large leek, washed and sliced
3 garlic cloves smashed
1 tbsp of fresh ginger chopped
 salt and freshly ground black pepper
8 to 10 cups of water or half water, half chicken broth (or vegetable broth if you prefer)

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