A Family That Eats Together Repost!
FEB20
Author of AFamilyThatEatsTogether.com and her Maternal Inspiration
A special thanks to my lil’ sister for posting my Butternut Squash soup recipe from last week. Fun times reorganizing my recipe for her family-oriented eating site.
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condiments to “dress” your soup – make this soup fun for the whole family – from a lunch box blog
Do you have a big butternut squash taking up space on your kitchen table? Cut into that beast and make this quick and easy soup that’ll please the whole family. I walked into the kitchen the other day for the umpteenth time and saw this giant vegetable just sitting there, asking me, “Why did you purchase me, if you weren’t going to use me?” I was quite aware that my vegetables shouldn’t be talking to me, so I had to think fast.
Sheesh! It was an enormous butternut squash. I felt I had no choice. I knew I’d have to cut this thing open and do something with it immediately. I really didn’t love butternut squash, so perhaps a soup would work. Something to mask the squash-i-ness of the squash. Was there anything easy and fairly quick to do?
I arrived at the home from work by about 8 p.m. and went online. Thanks to the good folks at yummly.com, I made a really simple and terrifically (and surprisingly) flavorful soup. The recipe has so few steps, I figured I’d share with you. A note on the recipe: I didn’t have pecans, so I just drizzled olive oil over walnuts, popped them in the toaster oven and toasted them until just lightly browned, chopped them with a chef knife, and sat down to enjoy a lush, memorable dinner.
And then, as you can see from the picture that leads this blogpost, it was a fun starter for a more formal dinner. My guests love how they get to sprinkle the red hot pepper over the top, and place chopped, toasted, seasoned nuts over the top. It just looks so darned good when you bring it to the table. And really, truth be told, it’s boiled vegetables puréed.
Here’s how you can do it in less than an hour:
Butternut Squash Soup
Serves 6-8
Ingredients
1 onion (chopped)
1 lb butternut squash (peeled and chopped)
2 apples (peeled and chopped)
1 potatoes (peeled and chopped)
1 t ginger root (grated fresh)
4 c water or stock
2 T butter (I used olive oil instead)
1 pinch white pepper
½ c apple cider
1 t brown sugar (packed)
1 c plain yogurt
1 T toasted pecans (finely chopped)
In a large saucepan melt butter or pour olive oil into a medium heat pan; brown the onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger, and white pepper; stir in water or stock. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender. In actual fact, I went, took a shower, and that mixture simmered for a good 40 minutes.
In food processor or blender, purée the soup until smooth (in batches if necessary). Return to the saucepan and stir in apple cider and the teensiest amount of brown sugar; heat to nearly boiling. Garnish with dollop of yogurt and sprinkle with pecans. Now, I did something different here and whisked in about one full cup of Fage brand 2% yoghourt. I think it makes all the difference. More supple, rich without being particularly fattening.
Make this soup while it’s still cold out. It’ll warm you and your guests through. Or better yet, serve as an “amuse-bouche” in tiny cappuccino cups at the start of your meal, when family sits down. With the toppings they get to add, it’ll look so different from anything you’ve served before, and in fact, it’ll be little more than boiled and mashed squash.
Ah, the joy you can get from simplicity. These cooking moments tend to be rare. Enjoy them whenever you can!
© 2012, Nicole. All rights reserved.