Did you know butternut is a fruit? And a very delicious one too. I love it. I cook it in all kinds of food, including bean chili. It is sweet and nutty and compliments many a meal.
Try matching it with silky, delicate pears, leeks and a hint of fresh ginger as I do in this butternut squash soup recipe. You will be very happy with the final smooth and enticing soup. Add some chili peppers if you would like for an added subtle kick.
This soup is very easy to make and can be made a day ahead. All you need to do is reheat it before you serve it. You can garnish it with chopped parsley or croutons or shoe string potatoes if you would like. Enjoy this velvety and delicious cream.
This is what you need to do for this butternut squash soup recipe:
2 TBS unsalted butter
1 large butternut squash peeled and diced
2 Bartlett pears, peeled, cored and quartered
1 leek, white and light green parts, chopped – wash very well
1 teaspoon grated ginger
1 teaspoon white pepper
½ teaspoon ground sage
½ teaspoon thyme
6 cups water
1 cup half & half
• Melt the butter in a large, heavy pot. Add the squash, leeks and pears.
• Sauté your vegetables and fruit for 15 to 20 minutes, until starting to brown. Stir occasionally.
• Add the ginger and mix well. Cook for about 1 minute until you can smell the ginger. Add the sage and thyme. Mix well. Add the water and bring to a boil. Reduce heat and simmer for 20 minutes until squash is soft.
• If you have a hand held blender, go ahead and blend your soup. If you do not have a hand held device, cool the soup a bit and blend it in batches – be careful not to fill the glass too much as you might have little, messy explosions if the soup is still warm.
• Add the half and half and mix well. Season the cream with salt and pepper and heat through. Do not boil the cream – it will curdle on you.
CALORIES 144.49; FAT 6.58 grs (sat 4.03; mono 1.79; poly 0.34); PROTEIN 2.35 grs ; FIBER 3.74 grs; CARBS 21.92 grs; CHOLESTEROL 18.82 mg; IRON 1.27 mg; SODIUM 610.46 mg; CALCIUM 106.43 mg