Saturday, October 8, 2011

Butternut Squash Soup..YUM!!!

Alexie is getting to be quite the cook..she's brave, she does hard things..this soup is time consuming but it was so worth it, plus she made dinner, and I always love that..Perfect for fall..thank you again Best Bites and Lexie Dawn...

Butternut Squash Soup
Recipe by Our Best Bites
serves 6-8
1/2 T olive oil
1 T butter
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups peeled and diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that’s one box/carton)
1 T brown sugar
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce
In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic
Saute for 2-3 minutes or until onion is tender. Add the squash.
Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.
Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
I topped mine with a little parsley so it didn’t look so plain! A small drizzle of heavy cream or sour cream is also tasty.