I am no great cook, but I do love to experiment with cooking once in a while. The other day, I watched Chow’s recipe for making this great looking butternut squash soup that was so bright and inviting that I had to give it a try. The video for the recipe is at the bottom of the post, incase you want to skip reading and head right to it.
Step 1 – Cut the Butternut squash into halves and scrape out the seeds. Coat the halves with melted butter or just coat olive oil. Sprinkle some salt and crushed pepper.
Step 2 – Put it in an oven at 425 degrees and let it sit for an hour. Believe me, this makes it really easy to scrape out the squash when it is cooked and soft.
Step 3: While the Squash is sitting in the oven, take a large sauce pan and Sautee some onions, garlic (optional), 1 peel tart apple and sage leaves. My wife said, there is no sage leaves at home – so just make do without it.
. Sautee all of this for ~7-10 mins.
Step 4: After an hour, check on the squash. You can tell they are done when you can easily stick a knife through it.
Step 5: Take a large spoon and scrape out the squash and drop it in the sauce pan.
Step 6: I added 2 1/2 cups of water, salt, pepper to taste and let it simmer for ~ 10-15 minutes in low heat. Stir it gently to break up any large pieces of squash in the pan.
Step 7: Let it cool down and add about 1/2 cup of cream to it. I just used to skimmed milk.
Step 8: Blend the soup in a regular blender or an immersion blender. I just used our regular blender.
Step 9: Pour the soup in a bowl and garnish it with some toasted pumpkin seeds. I used toasted sunflower seeds and the soup tasted great. So, that’s what I ate for lunch today. My wife and kids loved it.
Tips:
- Use some garlic for added taste
- You will easily need anywhere between 1.5 to 2 hours for preparing this soup using the above method, so plan ahead.
- Substitute olive oil for butter (optional)
- Substitute skimmed milk for cream (optional)
If you have tried this or have other tips, do leave me a note and I will try it next time
