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 Butternut Squash Soup | Status Approved | | Name | Butternut Squash Soup | | Category | Soups & Stews, Vegetables, Vegetarian & Special Diets, American | | Serves/Yields | 4-6 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 25 minutes | | Cook Time | 1 hour | | Introduction | | This soup with it's spicy tang can warm up the coldest winter night. It's a great first course soup when roast pork or chicken is on the menu. | | Ingredients | | 1 medium size butternut squash, peeled and cubed
1 1/2 teaspoons corriander
2 cups chicken stock
1 small yellow onion , diced
1 cup cream
Milk, as needed
Salt and pepper
Dash of cayenne pepper
For croutons:
Day old baguette
Crumbled goat cheese
Olive oil
Salt and white pepper
| | Directions | | Step: 1 | In a medium size pot, sweat onion in a little oil. Add coriander and cook for 1 minute. Add butternut squash, chicken stock, and season with salt and pepper. Simmer over low heat until squash becomes tender.
In batches, process soup in a blender until smooth. Add cream un til desired consistency.
Pour soup back into pot, add cayenne and more salt and pepper if needed. If soup is still a little too thick, add a little milk.
| | Step: 2 | For the croutons, cut the baguette on the bias and drizzle the slices with olive oil and sprinkle with salt and pepper. Crumble a little goat cheese over each one and bake at 350º until golden brownServe soup hot with one crouton floating on top and garnish with a little chopped parsley if desired.I think a nice little touch is to make small dots around the edge of the soup with some creme fraiche from a squeeze bottle. |
Time submitted: Wednesday, January 05. 2005 at 07:12:35 Contributed By: Kate
Rate It| Average score: 3.14 () votes: 7 |  |  |  | |  |  | Comments
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