With Thanksgiving only a few days away, I'm sure you already have your menu planned, groceries purchased, table set and guest list revised... but just in case your meal isn't quite complete, I suggest the Butternut Squash Soup!
Elegant enough to impress your in-laws, hearty enough to please your Great Uncle Albert, this soup is ridiculously easy to prepare!
For your Thanksgiving pleasure, we present...
Elegant enough to impress your in-laws, hearty enough to please your Great Uncle Albert, this soup is ridiculously easy to prepare!
For your Thanksgiving pleasure, we present...
Butternut Squash Soup
Serves 8
To make this hearty soup a little heart healthier, reduce the butter by half and add 1/2 cup of unsweetened apple sauce and 1 cup 2% milk instead of cream.
Ingredients
• 8 tbsp unsalted butter
• 4 medium shallots, minced
• 6 lbs butternut squash, peeled seeded and quartered, reserving the seeds
• 12 cups water
• 2 tsp salt
• 1 cup heavy cream
• 2 tsp dark brown sugar
• 1 tsp pumpkin pie spice
Directions
1. For seeds, spread evenly on a greased sheet pan and sprinkle with salt, sugar, cinnamon and chili powder. Bake at 325 degrees for 25-30 minutes or until lightly browned.
2. Heat butter in large stockpot until melted. Add shallots and cook until translucent, about 3 minutes.
3. Add squash and cook until softened, about 4 minutes.
4. Add water and salt and bring to boil over high heat. Reduce heat to medium-low, cover and steam until squash is completely tender, about 30 minutes.
5. Using tongs, place squash in blender and puree until smooth. Pour back into pot and add cream, brown sugar and seasoning and simmer. Sprinkle with seeds to garnish.
Serves 8
To make this hearty soup a little heart healthier, reduce the butter by half and add 1/2 cup of unsweetened apple sauce and 1 cup 2% milk instead of cream.
Ingredients
• 8 tbsp unsalted butter
• 4 medium shallots, minced
• 6 lbs butternut squash, peeled seeded and quartered, reserving the seeds
• 12 cups water
• 2 tsp salt
• 1 cup heavy cream
• 2 tsp dark brown sugar
• 1 tsp pumpkin pie spice
Directions
1. For seeds, spread evenly on a greased sheet pan and sprinkle with salt, sugar, cinnamon and chili powder. Bake at 325 degrees for 25-30 minutes or until lightly browned.
2. Heat butter in large stockpot until melted. Add shallots and cook until translucent, about 3 minutes.
3. Add squash and cook until softened, about 4 minutes.
4. Add water and salt and bring to boil over high heat. Reduce heat to medium-low, cover and steam until squash is completely tender, about 30 minutes.
5. Using tongs, place squash in blender and puree until smooth. Pour back into pot and add cream, brown sugar and seasoning and simmer. Sprinkle with seeds to garnish.
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