BUTTERNUT SQUASH SOUP

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BUTTERNUT SQUASH SOUP RECIPE 

Butternut squash makes a creamy smooth soup filled with fall spices. It’s the perfect soup to fill the soul before you go trick or treating or to calm you down before the big game!

Let’s get started.

Make the Balsamic Glaze for the spider web first!

 

 

 

 

 

 

 

 

1 (16.9 fluid ounce) bottle balsamic vinegar

Pour the whole bottle into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syrup like consistency, about 14 to 20 minutes. Be careful not to thicken too much, or you will end up with a thick black goop. To test, use a wooden spoon if the syrup coats the back of the spoon it is ready to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle nose plastic, bottle to store my glaze after it has cooled. It will last up to a month in the refrigerator. It is easier to work with when it is chilled.

 

BUTTERNUT SQUASH SOUP

INGREDIENTS

4 to 6 servings

3 pound Butternut Squash

3 tablespoons extra-virgin olive oil

2 medium onions, peeled and sliced thin

5 scallions chopped coarsely

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1-1/2 quarts organic chicken stock, homemade or store-bought

4 ounces cream cheese, and cut into pieces

GARNISH

2 scallions, green parts too, sliced thin

1 medium jalapeño, chopped, if you like spicy include the seeds (optional)

2 tablespoons pomegranate seeds if available. If not you can substitute nuts, such as pistachio’s or peanuts for decoration.

pinch of Cayenne pepper

 

 

Preheat oven 350 F

Pour 1 tablespoon of Olive Oil into your hand and spread it all around the squash. Bake in the oven for 30 to 40 minutes or until you can insert a paring knife through the middle easily.

Remove squash  from the oven and let cool for 30 minutes.

Pour the olive oil in a soup pot and turn the heat to medium high.

Add the onions and scallions and sauté for 8 yo 10 minutes until they begin to sweat.

Slice the squash in half, scoop out seeds and set them aside. (You can dry them out then roast them in the oven enjoy as a healthy snack!)

Scrape out the flesh and place in a soup pot with the onions.  Simmer gently for 30 minutes.

In a blender, in batches add 2 ladles of soup at a time and 2 ounces of the cream cheese, blend for 1 full minute. Continue this process until all the soup has been puree’s.

Pour into a clean stockpot and heat up just until the sides start to bubble.

Taste and adjust seasoning adding more salt as needed.

Finish by making your web. Directions are below

TO MAKE SPIDER WEB

Make the spider web when you are ready to serve the soup and it is piping hot!

After you have poured the heated soup into a serving warmed  soup bowls take your needle nose balsamic syrup and make 4 circles starting from the widest part of the bowl working your way into the middle. Use a chopstick, toothpick or sharp knife to make the design for the spiders web. Take the point and place it in the middle of the smallest circle and drag it towards the rim of the plate. Continue to do this until you have completed the circle all the around the dish! You should end up with a fancy looking web!  Sprinkle, scallions, Jalapeño, or Pomegranates strategically over the spider web! 🙂

Enjoy!!!!

 

QUENELLE Optional

 

 

 

 

 

 

 

A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.

I make a Non-Quenelles and I call it that because I make mine without using the conventional ingredients. I use vegetables instead and shape them into an oval-shape reminiscent of a Quenelle! I like to use them in this soup because it adds an extra flare! It actually looks like a gynormous spider! Creepy for Halloween!

2 tablespoon extra virgin olive oil

10 ounces zucchini, minced

2 tablespoons shallot, minced

½ teaspoon kosher salt

1 teaspoon fresh lemon juice

2 tablespoon freshly grated Parmesan Cheese

2 tablespoons multi grain bread crumbs or gluten free

1 tablespoon Italian Parsley, minced

2 medium size fresh mint leaves, minced

2 teaspoons chives, minced

Heat a non-stick pan for 1 minute on medium high heat. Add the olive oil, swirl to coat the bottom of the pan.

Add the shallots and cook for 2 minutes or until they start to caramelize.

Add the zucchini and salt and cook until almost all of the liquid has cooked down.

Pour into a bowl and let cool for 15 minutes.

Add the lemon juice and mix well.

Add the Parmesan Cheese, bread crumbs, Italian Parsley, mint leaves and chives mix together well

To shape into Quenelles take two teaspoons and fill up one with the zucchini mixture and roll them back and forth between both spoons until you have a solid oval shape. It may take 4 to 5 passes at it before you have the perfect shape. Place gently on a plate, cover lightly with plastic wrap while you make the soup.

 

 

 

 

  • dholcomb1

    yummy

    denise