I've been making this recipe every other week since fall swept into town. It's my new favorite soup for 2010.
Butternut Squash Soup
1-2 lbs. butternut squash, peeled
1 yellow onion
1 apple (McIntosh or Gala are good options)
2 cups chicken stock
handful of chopped scallions
couple of pinches of shredded coconut
handful of chopped pecans or cashews (toasted in the oven)
1 tbsp heavy cream
*optional: 3-4 fresh sage leaves OR 1/4 tsp. curry powder (depends on the flavor you're in the mood for; both are delicious)
1. Preheat oven to 425 degrees. Cut squash, onions and apples into 1 inch pieces. Toss with olive oil, salt and pepper. Roast for 35-45 minutes.
2. Heat chicken stock on medium-high heat.
3. When veggies are done roasting, add them to the chicken stock, and pour in the heavy cream. Blend with a hand-blender. (If using sage leaves, saute them with olive oil for 1 minute in a saute pan and then add to the veggies and blend.)
4. If using curry powder instead of sage leaves, add it now to the soup.
5. Check seasoning -- more salt? more curry? more fresh sage?
6. Serve warm in bowls with coconut, scallions and nuts as garnish.
This reminds me of the soup that Nancy the Nun would make for us in Namibia. Was she even a nun? Either way, my worst memory (not really) of Namibia is when she gave me a big tupperware full of her butternut squash soup and I was all ready to make it and it spilled out of my fridge and all over my concrete floor - "No Soup for Me."
Ha! She wasn't a nun but she was a very devoted to her faith. I don't remember hearing about the soup spillage but I do remember her loading you up with the goods. How depressing. Considering you lived off of potatoes, you must have been downright depressed after that.ReplyDelete