One of the very first soups I ever learned to make was Butternut Squash which in itself is rather amazing because I don’t like squash any other way but in soup. One of the great things about this Gourd is its versatility. It can be cubed, mashed, baked, grilled and made into soup but as I said the only way I will eat it is in a soup. The other great thing about this soup is that you can add almost anything you want in order to, as the Great Emeril Lagasse would say “kick it up a notch”. Things like Leeks, Curry, Bacon, Apples—- you’re limited by your imagination.
So here’s my version of a “simple but tasty” soup that is great anytime of the year.
– 1 Large Butternut squash peeled seeded and rough chopped
– 3 Large Yukon Gold (or any other yellow potato) peeled and rough chopped
– 1 Medium White onion, peeled and rough chopped
– 4 Cups Chicken stock
– 1 Cup 35% Heavy cream
– ½ Cup all- purpose flour
– ¼ Cup butter
– Salt and White pepper to taste
– 4 Tablespoons Olive oil
– Heat the olive oil in a large stock pot or Dutch oven
– Melt the butter in the oil
– When the butter has melted whisk in the flour and make a roux
– Add the chicken stock, a little at a time, and whisk until smooth
– Add the onions, squash and potatoes and bring to a boil
– Reduce heat and simmer on medium until the squash, potatoes and onions are fork tender
– If you have an Immersion blender blend until smooth if you don’t have an immersion blender then use a Blender and blend the soup in small batches
– Put the soup back in the pot and add the cream and stir until incorporated
– Leave the soup simmering on medium for approx. 5 more minutes and the heavy cream will start to thicken the soup
– Add salt and pepper to taste and enjoy
So there you have it a “simple but tastey” AND inexpensive soup that really takes no time at all to make but looks and tastes like you have been at it all day.
See you next time…….