Ramblings of Random Rashawn

just a bit of everything

Butternut Squash Soup November 20, 2011

Filed under: Main Dishes,Recipes — ramblingsofrandomrashawn @ 6:03 pm

With Thanksgiving less than a week away now I am sure the last thing you really want to see is a recipe for a squash dish but this Butternut Squash Soup is so easy to make that now you won’t have an excuse to not eat before that big meal because you are too busy. Just whip up a batch of this thick, delicious soup now and throw it in the freezer, let it thaw and have a quick-lunch (or breakfast) the day of the big turkey.

I had some squash that needed to be used up and I had never actually tried a squash soup I figured I had nothing to lose. This took less than an hour and a half to make and eat! So take a break and enjoy a few of the last minutes of fall we have left for this year.

Ingredients

Butternut Squash Soup

Easy Print Out

1 tablespoon Olive Oil

2 Shallots

2 Butternut Squash

3 small Baking Potatoes (I used Russets)

1 small Apple (I used a Golden Delicious)

1 32 oz. box  Chicken or Vegetable Broth (low sodium)

Kosher Salt

Black Pepper

Thinly slice the shallots. In a large stock pot over low heat, warm 1 tablespoon of olive oil and shallots. Cook, stirring occasionally until the shallots are translucent. By the time you are finished with step 2 your shallots should look nice are translucent.

Wash your squash, potatoes, and apple throughly. Peel the squash, clean out the seeds and chop into 1 inch pieces. Peel the potatoes, peel and core your apple and cut both potatoes and apple into 1 inch pieces.

Add the squash, potatoes and apple to the shallots. Throw in a few pinches of kosher salt and some pepper. You can also add whatever other seasonings you like. I used Mrs. Dash original (because I might be slightly obsessed with it). Add in the box of  broth. Increase heat to medium high and bring ingredients to a steady simmer. Cook about 30 minutes or until everything is nice and tender.

Remove from heat once everything is tender and cool for about 10 minutes. Using an immersion blender* blended all the ingredients together until smooth and creamy. Serve soup warm.

*Note: If you don’t have an immersion blender just use your regular blender. This will just take a few extra steps of transferring the soup back and forth between the blender and your pot until all the ingredients are blended. I do suggest a blender that is glass. I don’t know if a hot soup will melt your plastic blender. I am not responsible for any melted blenders!

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One Response to “Butternut Squash Soup”

  1. Yummy! It looks great. The colour is awesome.


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