Friday, November 18, 2011

Roasted Butternut Squash Soup

WOW very good.

The picture doesn`t do this dish justice.  It is orange and WOW another great soup. The easiest way to prepare the butternut squash is to peel the whole thing with a potato peeler. Than cut the squash in half width wise, separating the bulbous part from the long part. Place the bulbous part cut side down and slice it in half, then use a spoon to remove the seeds and stringy bits. you should then be able to cut the squash into smaller pieces. Slice the long part of the squash in half and then cut into whatever size pieces you need.

The Recipe:
5 lbs butternut squash, peeled, bulbous part cut from the stem part, then each part sliced in half, seeds removed
4 tbsp olive oil
1 medium yellow onion, diced
1 chile
1 tbsp grated fresh ginger
3 cloves garlic, minced
1 tsp salt
4 cups veg broth
1 tbsp maple syrup
Juice of 1 lime

Preheat oven to 425 degrees.
Lightly coat the squash halves with 2 tbsp olive oil and place cut side down on a parchment paper rimmed baking sheet. Bake for about 40 minutes or until the squash is tender and easily pierced with a fork.
when the squash is about 15 minutes from being done, in a stockpot over medium heat saute the onions in the remaining 2 tbsp olive oil for 5 minutes. add the chile: saute 5 minutes more. Lastly, add the ginger, garlic, and salt; saute 2 minutes more.
Add veg broth and squash to onion mixture. Using a immersible blender, process until smooth. Add the syrup and lime juice, and serve.

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