11.24.2010

slaved over the stove squash soup

I love it when things that are actually easy to make seem like you spent all day slaving over a hot stove. This butternut squash soup sure seems like it.

First, heat some olive oil & mojo de ajo in a pot. Slice some onions. Slice ‘em thin.

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Slide those onions into the pot and let them do their thing.

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Peel and cut a butternut squash. 

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Scrape out the seeds with a spoon. Since the soup is pureed, you don’t have to worry about getting every last bit of the membrane out.

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Cube the squash. Small cubes will cook a little faster.

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By now your onions look like this.

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If you’re patient and add a little more olive oil, you’ll get this. The caramelized onions are what make this soup taste like you slaved. Let the onions do their magic and you’ll be happy.

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Add the squash and 2 boxes of broth or stock. I like to use one chicken stock and one vegetable stock. I like Kitchen Basics.

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Let it cook until the squash is soft…

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and puree.

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Now that you have a tasty base, you can go a few different ways. You can play up the sweet of the butternut squash with some ginger, or add some curry powder for delicious warmth.

For this batch, I added a pinch of salt, some fresh ground pepper, sweet Hungarian paprika, cayenne pepper and dill.

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Sprinkle some more dill when you serve. I sometimes even add a swirl of cream or a dollop of sour cream or yogurt, but not tonight.

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I’ll be bringing this soup for our Thanksgiving dinner tomorrow. Can’t wait to eat.

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