I've been trying to cook at home more & try new recipes, so I thought I'd start a new thing on this ol' bloggity blog: Recipe Tuesday. Every Tuesday (give or take a week or two), I'll share a recipe that I've found, successfully made & managed not to kill anyone with. If I'm extra good, I'll try to include some photos of the cooking process.
This week: Butternut Squash Soup , courtesy of one of my coworkers.
When the weather turns chilly, there isn't anything better in the world than homemade soup. I made this for dinner Sunday night along with a grilled cheese sandwich for Brad & had it again for lunch on Monday. It will refrigerate well for a few days, & also will freeze well in small batches. My biggest tip is not to puree it too much - we might have been over-zealous, & it made the soup a little thinner than my personal preference.
¼ stick butter
1 onion, chopped
4 lbs. butternut squash – peeled, seeded cut into chunks
4 cups chicken or vegetable broth
1 gala apple, peeled, cored, diced
2 cups half & half, light cream or milk
2 tbsp. apple brandy
½ tsp. ground nutmeg ( I like a little more)
salt & pepper to taste
Melt butter in large pot over medium heat. Add onion, sauté until translucent, about 5 minutes. Add squash, broth, apple. Bring to boil, reduce heat and simmer until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Add half & half , brandy, nutmeg, salt & pepper.
Adjust seasonings to taste. Also can add more liquids to adjust to desired thickness.
Note: after adding half & half, soup should not boil.
This week: Butternut Squash Soup , courtesy of one of my coworkers.
When the weather turns chilly, there isn't anything better in the world than homemade soup. I made this for dinner Sunday night along with a grilled cheese sandwich for Brad & had it again for lunch on Monday. It will refrigerate well for a few days, & also will freeze well in small batches. My biggest tip is not to puree it too much - we might have been over-zealous, & it made the soup a little thinner than my personal preference.
¼ stick butter
1 onion, chopped
4 lbs. butternut squash – peeled, seeded cut into chunks
4 cups chicken or vegetable broth
1 gala apple, peeled, cored, diced
2 cups half & half, light cream or milk
2 tbsp. apple brandy
½ tsp. ground nutmeg ( I like a little more)
salt & pepper to taste
Melt butter in large pot over medium heat. Add onion, sauté until translucent, about 5 minutes. Add squash, broth, apple. Bring to boil, reduce heat and simmer until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Add half & half , brandy, nutmeg, salt & pepper.
Adjust seasonings to taste. Also can add more liquids to adjust to desired thickness.
Note: after adding half & half, soup should not boil.
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