Friday, December 6, 2013

Butternut Squash Soup

The temperature has plummeted to below freezing today. Time to bring out the soup recipes. I make tomato soup a lot more than this recipe. But when I heard of the cold weather headed our way I decided to make this soup instead.


You will need
1 medium sized butternut squash
1 leak (the white part only)
2 small carrots
a few sprigs thyme
1 tsp. ginger garlic paste
6 cups vegetable broth (I get mine at Whole Foods)
fresh ground black pepper
salt to taste
1 oz. butter
1 tbsp. olive oil

Clean and cut the butternut squash into cubes of about an inch. Use the white part of the leak, Wash well and dice. Dice the carrots. Heat the butter and oil in a sauté pan. Add the onions and carrots. Allow to cook for a few minutes.


Add the ginger garlic paste and mix well. Add the chopped squash and the broth. Bring to a boil. Add the thyme and allow it to cook for another 20 minutes.


Turn off heat.


Carefully ladle soup into a food processor or blender. Blend until smooth. Add salt and pepper to taste. Serve hot with bread or croutons.

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