Tuesday, November 8, 2011

Butternut Squash Soup!

Yes, another round of allergy-free butternut squash soup. I made this with my sister Rachel and friend Britney the other night and it was quite a hit. I'm lucky I jotted down the recipe with their help because I would have never remembered all we threw in. This was a collaboration of us standing around the stock pot throwing in what we thought was best. It was a very fun night! 

1 butternut squash peeled, brushed with olive oil and roasted 30 min
4 cloves of garlic (we like garlic)
2 TBS earth balance buttery spread/butter 

2 shallots, chopped
1 zuchinni, chopped 
4 cups gluten free chicken broth
3 tsp salt
1 tsp pepper
2 tsp cumin
2 tsp curry

1 tsp oregano
dash cayenne
dash nutmeg
dash paprika
pinch of whole coriander seeds

Garnished with:
Almond cream
Toasted pumpkin seeds


1. Cut the butternut squash length wise and peel. Brush with olive oil and put in the oven at 400 degrees for 30 minutes. Chop up as best you can, it will be blended later so no need to be perfect.
2. In a stock pot, add butter and turn heat to medium. Saute the shallots, zucchini, and garlic for 2-3 minutes.
3.  Add butternut squash, salt and pepper, cumin, curry and oregano. 

4. Add 4 cups chicken broth (less for a chunkier soup). Add the dashes of cayenne, nutmeg, paprika and coriander seeds. 
5. Allow to boil for 15-20 minutes and then blend using immersion blender. 
6. Our soup needed another 20+ minutes to simmer after this. It needed this time to thicken up and get even tastier. 
7. For garnish I added a dollop of almond cream and some fried proscuitto and pumpkin seeds. 


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