Monday, July 23, 2012
Squash Soup @ 9:03 PM
One day at work I had squash soup catered from café baci. The soup was sweet and delicious, but unforunately my boss wasn't a fan. I decided to give this a try.
What you'll need
3 lb Butternut squash
2 gloves garlic
3 tbsp butter
1 tsp cinnamon
3-4 chicken or veggie stock,
2 tbsp maple syrup
1/4 tsp salt
How to make it
1) Peel the squash. I recommend getting a really good peeler, not a flimsy one. I also recommend wearing gloves during this. Otherwise, you're hands will turn orange.
2) Cut the squash where it bulges out and scoop out all the seeds. Then cut the squash into little chunks and place in a bowl. Set aside.
3) Cut the onion in half, peel, and chop. Take the garlic, peel, and chop into quarters.
4) In a large pot melt the butter and add in the onions. Stir for 5 minutes & then add the garlic and a teaspoon of cinnamon. Cook for about 30 seconds (until you can smell the garlic).
5) Add the squash to pot and pour in just enough stock to cover the squash. Turn the heat up to high & bring to a boil.
6) Lower heat and cook everything for 25 minutes. By then, if you stick a fork in the squash it should be tender.
7) Carefully put the vegetables into the blender. Only filling halfway & make sure to let the steam out. Pulse everything 3 or 4 times, then purify for 10 seconds. Place liquid in bowl and repeat until all the vegetables have been blended.
8) If the soup is too thick add more stock. I would be careful in adding too much as mine lost a lot of the sweet flavorful. Stir in the maple syrup & sprinkle on some salt & pepper.