Butternut Squash Soup
Redefine comfort food this season and sip on this fall festive soup. Do note that you will need an immersion blender of standing blender to make this recipe.
(1) large butternut squash (about 3 pounds), halved vertically, and seeds removed
(1) tablespoon of olive olive (and another tablespoon for drizzling)
(1) medium onion, chopped and sautéed in butter
(1) teaspoon of salt
(2) cloves of garlic
(3 to 4) cups of chicken broth; alternatively you can use (3 to 4) teaspoons of bouillon mixed with water
Heavy cream or half and half
Freshly ground black pepper
Optional, but delicious: (1) teaspoon of chopped chipotle pepper (canned), Sour cream with a bit of lime juice and pepatos (roasted pumpkin seeds) for garnish
ROAST THE SQUASH
Preheat the oven to 400*
Place the butternut squash on a pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt, pepper and garlic powder.
Turn the squash face down and roast until it is tender and completely cooked through, about 45 minutes. Set the squash aside and let it cool off.
In a soup pot, melt butter with a touch of olive oil. Add the chopped onion and a bit salt, pepper and garlic. Cook, stirring often, until the onion softens and begins to brown- about 5 minutes.
Scoop out the squash flesh and put it into your soup pot or blender. Discard the tough skin. Add a small chipotle chili pepper – to taste. I have noticed that the pepper flavor gets much hotter as it sits.
PUREE THE SQUASH
For an immersion blender: Add the chicken broth, and squash to onion in the soup pot. Puree carefully – as it can make a mess.
For a standing blender: be careful not to fill the container past the fill line. (You may have to work in batches.)
Return squash (now pureed) into the soup pot to warm.
If you would like to thin out your soup- stir in more broth.
Add a bit of heavy cream or half and half to taste, and blend well.
Garnish with sour cream mixed with a bit of lime juice and pepatos (roasted pumpkin seeds)