Butternut Squash Soup

butternut-squash-soup-croppedIngredients:

1 (2 lb) squash
1 T coconut oil
2 large shallots, minced
1 garlic clove, minced
2 cups chicken stock, low sodium
1/4 cup white wine
1 t brown sugar
1/4 t salt
1/4 t ground white pepper
2 pinches of nutmeg
1 or 2 pinches of ground cayenne

Garnishes: a pat of butter, toasted pumpkin or other seeds, or lightly toasted shredded coconut

Spoon Mage™ Note:

Here’s how to calculate cups and serving size in the language of Butternut Squash:

1 (3 lb) squash will be rendered into about 4 pureed cups and feed 6-8 people.

1 (2 lb) squash will offer up about 3 pureed cups and feed about 4-6 people.

Choose the squash to match the needed servings. Just adjust the rest of the ingredients upward or down to match the size of your squash, carefully adding seasonings and liquids, tasting as you go.

Directions:

Peel the squash. Using a very sharp knife, slice off the bulb end, scoop the seeds and stringy bits with a sturdy spoon, and cut the flesh up into chunks. Set aside in a bowl.

In a medium sized soup pot that has been warmed over medium heat, add the coconut oil and shallots. Sauté for 5 minutes.

Add the garlic and sauté for one minute.

Add the squash cubes, stock, wine, sugar, salt, white pepper, nutmeg, and cayenne.

Bring to a low boil, reduce to a simmer, cover, and let it go on low for 30 minutes. Stir every now and then to keep things from sticking to the pot.

Carefully puree using a blending stick. A hand held potato smasher works just fine unless you want super smooth soup. If you prefer, allow the soup to cool a bit and transfer in batches to a food processor or blender, whirling a bit before returning the pureed soup to the pot. I just use the blending stick. It’s faster and there is far less to clean up.

Taste and adjust the seasonings upward to suit you.

If you like a thinner soup, add a little more stock.

Serve with a baguette and small bowls containing the garnish options.

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