Wednesday, October 13, 2010

Butternut Squash Soup

Last night I was in the mood for soup, must be the autumn weather creeping in. I gathered up all the recipes I could find and combined a few.  Here is the result.

Butternut Squash Soup
1/4 cup chopped onion
2 chopped carrots
1 stalk chopped celery
1-15 ounce can diced tomatoes; add after the other vegies have been sauteed
1 bay leaf

1 large butternut squash
3 cups water
2 teaspoons of chicken soup base (or you could use 3 cups chicken broth)
2 cups heavy cream (I used no fat cream)

Saute the onion, carrots and celery in olive oil. Cut the butternut squash in 1/2 and cook in the microwave for 5 minutes. Peel it and take out the seeds. Cut into chunks and put in pan with the vegetables and 3 cups water. Simmer until all ingredients are soft. Place in blender and blend.
Whip the heavy cream to a soft whip or froth. Fold into the squash mixture. Heat and serve.

I served this with artisan bread (I happened to use kalamate olive) which I toasted and put a slice of Gouda cheese on. I heated this in the oven until the cheese was bubbly. Finished off with a tossed salad and voila; dinner is served!

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