|Butternut squash soup|
I love soups, but somehow don't make them often! When we suffer from cold, we go scrambling for some soup in the pantry. Always have a good stock of packet soups but always miss Maa's make-from-scratch soup. She makes a delightful veg-stock chicken soup that everyone likes but that is the case with each and every item she prepares. Love you, Maa! :) Thus, I am trying to turn a new leaf and make some of my own soup from produce. Like people are scared of baking since it is so scientific, my phobia is for soup-making. Time to brace and take on the challenge! (*^*)
It was quite long time back I had the butternut squash soup in a restaurant (unless my memory fails it, I guess it was Sweetwater Tavern!) and has just loved the "delicioso creamy" feel of the same. When Maa was here last summer, I ventured to make it on my own. It was horrible - added too much salt - so much that none of us could ingest even 1 spoon of the same.
Come Thanksgiving - since noone was visiting us this time and we were not going anywhere - I wanted to do something different and more apt for Thanksgiving. Along with this soup, made Cornish Game Hen with Crabmeat stuffing, Mashed Sweet Potatoes and Crisp-fried Artichoke Hearts. The 3-4 hrs of cooking for just the two of us was so worth it! Sharing the pic here - will post the recipe for the rest of the items later. Btw, can anyone guess the theme of this meal? Try..try..orange color food to symbolize the Fall colors!
|Thanksgiving 2010 dinner|
Ingredients for Butternut Squash soup (makes 4 big bowls)
1 medium Butternut Squash, peeled, chopped into cubes, seeded2 tbsp butter
I medium onion, chopped
6 cups chicken stock (aka 6 cups Water with 6 tsp Chicken stock powder)
1/8 tsp Nutmeg
Salt and ground black or white pepper as per taste
4 tbsp heavy cream (add more if you want it thicker and creamier)
Heat butter - add few drops of olive oil so that the butter does not burn.
Add onion and cook till transparent.
Add chopped butternut squash and cook for a few mins.
As it looks a bit soft, add the chicken stock and let it continue cooking in Medium heat.
Takes about 10-15 mins - keep checking by poking a knife into the squash - if it goes in without an effort, it's done.
As it reaches room temperature, add the cream and blend it till it is creamy. Add some water if you want it thinner in texture (I added a cup of water)
Add nutmeg, salt and pepper.
IMPORTANT NOTE -- To give the gourmet $50/cup look, add a mint and a dash of cream and send me the money you saved by following this super-quick even-a-5-yr-old-can-make recipe! ;)
This recipe is inspired by: Butternut Squash Soup - by Cathy Lowe
Enjoy this in winter if you can! Miss the holidays already! :)