Receta Butternut Squash Soup
Never one to give in to a challenge, I gave the failed Butternut Squash Soup another try (with the correct type of molasses) and I'm pleased to say it was a success. So now I can share the recipe with you all.
- * 2 lb butternut squash, peeled, seeded, and cut into 2" pieces
- * 1 sweet potato, peeled and cut into 2" pieces
- * 2 cans (13 3/4 oz each) chicken broth
- * 2 tbs light molasses (REMEMBER: this can make or break your soup)
- * 2 tbs chopped fresh tarragon or sage
- * 1 tsp ground cinnamon
- * 1/4 tsp ground nutmeg
- * 1 large onion, chopped
- * 1 apple, sliced
- * 2 cloves garlic, sliced
- * salt
- * ground black pepper
Cover the squash and sweet potatoes with cold water and bring to a boil. Cook for 25 to 35 minutes, or until very soft. Drain and return the vegetables to the pan. Stir in the broth, molasses, tarragon or sage, cinnamon, and nutmeg. Remove from the heat.
Spray a medium no-stick skillet and place over medium heat. Add the onions, apples, and garlic. Cook, stirring occasionally, for 5 to 7 minutes, or until soft. Add to the squash mixture.
Working in batches, puree the squash mixture in a blender or food processor. If you have an immersion blender, even better! You can puree the whole amount or do as I did and puree most but still leave a few nice chunks. Season with the salt and pepper.
Heat through until warm.
I recommend serving it with a hearty crusty bread. I made a wonderful wholegrain bread which I will share with you tomorrow.