Butternut Squash Soup

Butternut Squash Soup
Butternut Squash Soup
A Thanksgiving Favorite
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The Soup
  1. 6 cups butternut squash, cubed
  2. 2 apples, quartered
  3. 1 large onion, quartered
  4. 2 shallots, finely quartered
  5. 2 carrots, chopped
  6. 4 leeks, chopped
  7. 1 clove garlic, minced
  8. 12 cups of homemade chicken broth (unsalted)
  9. 2 teaspoons pink Himalayan salt (omit if broth is already salted)
  10. 2 Tablespoons coconut or olive oil
  11. 3 Tablespoons grass fed butter
  12. 1/2 cup heavy cream (optional for a richer soup)
The Topping
  1. 1 apple, diced
  2. 1/2 onion, diced
  3. 8 oz. mushrooms, finely chopped
  4. A sprinkle of chives (fresh or dried)
The Soup
  1. Preheat the oven to 450 degrees
  2. Peel the squash and cut into 1" cubes
  3. Quarter apples, onions and shallots
  4. Roughly chop carrots and leeks
  5. Leave the garlic whole
  6. Put squash, apples, onions, shallots, carrots, leeks and garlic onto a cookie sheet lined with parchment paper
  7. Toss with olive oil, salt and pepper
  8. Bake for 15 to 20 min
  9. Use reserved chicken broth from a previous soup. Add the roasted vegetable mix to the broth
  10. Simmer for 30 minutes
  11. Purée in a food processor then return pureed soup to the stovetop
  12. Add the butter and simmer for 20 minutes
  13. Option: Add the cream while warming up immediately before serving. Cream can be drizzled over top for that gourmet effect
The Topping
  1. Prepare the onions, mushrooms and apples
  2. Sauté in that order; cooking the onions first and adding the rest about 2-3 minutes after one another
  3. Sauté until lightly browned
  4. Add salt and pepper to taste
Notes
  1. Top the soup with the topping and garnish with fresh chives.
  2. Serve as a starter or as a meal.
  3. This soup goes great with stuffed mushrooms
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Posted on

August 13, 2014