Butternut Soup

I just have to share my two favourite butternut recipes.  I added some of my own ingredients, and my family love it.  I always add carrots and apples.

Creamy Butternut Soup

Creamy butternut soup

Author:  Kym Norris

Ingredients
2 tablespoons olive oil
1 1/2 pounds peeled and seeded butternut, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups cream (or whole milk)
Salt and freshly ground pepper, to taste
Garnish - store-bought apple chips
Method
1. Heat oil over medium-high temperature in a large, deep saute' pan until shimmering

2. Add butternut, then onion. Saute', stirring very little at first, then more frequently, until squash starts to turn golden brown - 7 to 8 minutes

3. Reduce heat to llow and add butter, sugar and garlic. Continue to saute' until all vegetables are rich, spotty caramel clour - about 10 minutes longer

4. Add cinnamon, ginger, cloves and cayenne pepper. Continue to saute' until fragrant - 3o seconds to 1 minute longer

5. Add broth. Bring to a simmer over medium - high heat. Reduce heat to low and simmer, partially covered, until squash is tender - about 10 minutes

6. Using an immersion blender or traditional blender, puree until smooth - 30 seconds to 1 minute (If using traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little cream, blend briefly, then add to the soup.)

7. Return to pan (or a soup pot; add enough cream so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, serve and enjoy!

The second recipe I found by Laura Kim is very close to an old family favourite, and brought back wonderful memories of my granny.  It is quick and easy.  As usual, I love adding carrots, apples and ginger.

 

Butternut soup garnished with croutons and roasted pumpkin seeds

  Author: LauraKim

Ingredients
1 x large butternut – chopped into pieces(it really depends on how much soup you want but 1 large butternut makes a lot)
1 x chopped onion
1 x tsp curry powder (optional)
1lt chicken stock (you may need more or you may need less so don’t add it all at once)
Method
1. Fry the onions and butternut in a little butter/oil until the onions are transparent.
2. Add the curry powder.
3. Add the chicken stock slowly and let it simmer gently until the butternut is soft.
4. Blend it all together.

When you serve it add just a small amount of cream.  Really add to the flavour.

Hope you and your family will enjoy it as much as my family.

Tagged:  Butternut, fat free cream, ginger, pumpkin seeds