I thought this soup was delicious, but DH would not eat it.
I guess you have to be a true lover of squash to appreciate the sweet velvety goodness of this gourd. I will be quite happy to eat his share. I've already eaten two bowls, frozen two containers and saved some for next week.
If you love squash and want to make it yourself, here are the directions:
2 large butternut squash (about 5 cups of seeded wedges)
2 14.5 ounce cans of chicken broth
2 Tablespoons of honey
1 tsp. fresh ginger
about 1/2 cup of half & half (real cream if you want it really decadent)
pinch of nutmeg
This is butternut squash
I always wash the outside off before cutting it just so my knife does not get full of whatever bacteria may be on the outside. Sometimes there is dirt on the outside (if, like me, you got them from a real farmer, not a grocery store)
I cut it in smaller pieces and then remove the skin.
I like to remove the skin prior to roasting so I have more edges exposed to pick up the carmelization from the high heat.I did not think this was all that difficult, BUT last night I noticed a big old blister had developed inside my index finger. OUCH! I think next time I will roast with the skin left on.
Cut into small chunks and dump onto two large oiled (or sprayed) baking sheets.
Pour some olive oil over all and toss with salt and pepper.
Roast in a very hot oven - 450 degrees - for about 30 minutes. The time depends on how small you cut the chunks, so just keep watching until you can easily insert a fork all the way through.
Mmmmmm, look at these golden nuggets of sugary flavor.
Use a mixer, blender, whatever you have to puree the squash. I left mine rather coarsly pureed as I like the texture of a few chunks of squash in my soup. Put about 5 or 6 cups of the pureed squash in a large sauce pan. Add the chicken broth, honey and minced ginger and nutmeg. Heat just until hot. Stir in the 1/2 cup of half and half.
I sprinkled just a hint of nutmeg in the bowl. I would have also cut up a few of my frozen chives for an added garnish, but they were in the basement freezer and I didn't bother to go down and get them.
That's the second time I've wanted those chives and they have been in the basement. I wonder whose silly idea it was to move them to the basement? I must remember to bring them back up to the kitchen.
By the way this ugly gnarled thing is ginger root. You just pull off a little "finger", peel it and grate it right over the soup pot. I used a microplane, but any grater will do just fine.
So there you have it.
It's very easy to make.
My Weekend Goal was to Make a Bench Pillow - I am happy to report that I accomplished that goal!
3 years ago