Happy Thanksgiving, and Reposting a Recipe

I wish all of you a happy and restful Thanksgiving! I look forward to seeing you all next week as we head into the home stretch toward semester exams. In the spirit of the season, I am posting my butternut squash soup recipe which I originally posted two years ago.

Ingredients

1 large onion, rough chopped

3 cloves garlic, rough chopped

2 potatoes, peeled and chopped into eighths.

1 large or 2 medium butternut squashes, peeled, halved, seeded, and then rough chopped

1 quart chicken or vegetable stock

1/8 teaspoon cayenne pepper

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/2 cup half and half

Sour cream or plain yogurt and chopped chives or scallions as a garnish

Directions

1. The prep work is the most difficult part of the recipe, so leave enough time, especially for dealing with the squash. Butternut squash can be peeled with a knife, or better, with a potato peeler. Be careful and use a sharp knife with the squash, since it is notoriously hard to chop. First slice off the top and bottom, and then peel the squash. Seed the squash after halving it lengthwise by scraping out the seeds and fiber with a spoon, then rough chop.

2. Saute the onion and garlic in your stock pot (or whatever large pot you’re cooking the soup in) for about four minutes, or until soft. Be careful not to brown the garlic.

3. Add the potatoes and squash. Stir and cook for a couple of minutes. Then add chicken or vegetable stock to cover. Bring to a boil, and then turn stove down to medium heat and simmer for twenty minutes, or until the squash and potatoes are soft.

4. Take the pot off the heat. Blend the soup either with a stick blender, or in batches in a blender (carefully–you don’t really want boiling soup flying about the kitchen!)

5. Add the spices and half and half. Stir well, and simmer for a few minutes. Keep warm until you are planning to serve.

6. Serve with ground nutmeg, sour cream or plain yogurt, and chives or chopped scallions. This is awesome with grilled cheese, or leftover turkey sandwiches.

7. Fortified with soup, you can now finish reading McPherson’s Battle Cry of Freedom.

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