Sunday, October 11, 2009
Lately I've been enjoying looking at photos of old Halloween decorations & cards that feature vegetable people. So for fun I made this guy. Butternut Squash man. And I thought that I would include my favorite Butternut Squash soup recipe. This came from the magazine Cook's Country Oct/Nov 2008.
Roasted Butternut Squash Soup (Southwest Style)
1 med. butternut squash (about 3lbs) peeled, seeded and cut into 1 1/2 in chunks
3 med. shallots, peeled and quartered
1/4 cup vegetable oil
Salt & pepper
4 cups low-sodium chicken broth (I'm a vegetarian, so I use vegetable broth)
1 tbs. honey
1 tsp. lime juice
1/2 ground cumin
1/4 cup heavy cream
2 tbs. finely chopped fresh cilantro
1 tbs. minced canned chipotle chile
Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, shallots, oil, 1 tsp. salt and 1/2 tsp. pepper in large bowl, then arrange in single layer in a large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 min. Add 1/2 cup broth to pan and scrape up any browned bits with a wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 min.
Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. (I have a hand mixer, so I usually blend it all in the cooking pot I'm using. They are inexpensive and are really handy for making soups). Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, and cream. Bring soup to simmer over med-low head, adding 1/4 cup water at a time as necessary to adjust consistency (I usually like mine to be a little thick, so I don't add too much water). Last add the cilantro & chipotle before serving. Can add dollop of sour cream, if desired.
It's a wonderful warm, smokey soup that's perfect for fall. Yummers!
Also, I drained off of the pumpkin & spices from my Vodka. Here are some photos
Right before draining:
And right after:
I had a little nip & I can definitely taste the pumpkin & spices. I'll have to wait until next Thursday, as I will be away working for the next 3 days. When I get home a Pumpkin Pie Martini would certainly hit the spot!