Saturday, November 14, 2009

Butternut Squash Soup

Butternut squash is one of my favorite vegetables. I like to roast them in a pan and eat them with butter, salt, and pepper. Delicious! I decided to make soup because due to the lovely Nor'easter, the weather down here in Virginia has been nasty and cold - soup weather!!

This recipe is Martha Stewart's. It's simple, easy, and requires very few ingredients. I'm no Martha, but I can make her soup and it's really great!! The onion taste is strong, it's a nice consistency, and best of all, its a comforting, belly warming soup.

Martha Stewart's Pureed Butternut Squash Soup


2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice


In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Note: I added about 1/2 a cup of fat free half and half to make the soup a little creamier. I also garnished it with a dollop of soup cream. If you like your squash sweeter, I recommend adding brown sugar to taste.

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