Friday, October 1, 2010

Butternut Squash Soup

It's that time of the year. The squash is fresh from the garden...and the cool fall days make soup a favorite.

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 1/2 tablespoons ginger root, minced
  • 3 pounds butternut squash, peeled, seeded and cut into chunks
  • 2 apples, cored and cut into chunks
  • 1 carrot, thinly sliced
  • 4 cups chicken broth (or vegetable broth)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • dash of nutmeg
  • 1/2 cup cream

  1. Melt butter in large pot, over medium heat.
  2. Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  
  3. Add broth, squash, apples and carrot.
  4. Cover and simmer for about 30 minutes, or until very tender. 
  5. Purée soup using a handheld immersion blender.  (Can also be done in a regular blender in small batches.)
  6. Return pot to stove and re-heat on medium-low heat.
  7. Add seasonings and cream and heat until steaming, stirring as necessary.
Serve with savory cheddar scones (pictured) for a delicious lunch.