In keeping with the theme of fall, the ingredients for November's Improv Cooking Challenge are winter squash and bacon.
I had a few ideas of what to make, but when I caught an episode of The Kitchen on Saturday morning, I knew I wanted to make butternut squash soup.
Butternut Squash Soup
Source: The Kitchen
Servings: 6 servings
Printer Friendly
Ingredients:
Source: The Kitchen
Servings: 6 servings
Printer Friendly
Ingredients:
- 4 cups butternut squash
- 2 medium sweet onions, chopped
- 2 apples, peeled and chopped
- 6 cups low sodium chicken stock
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp nutmeg
- 1 bay leaf
- 1 garlic clove
- 4 sprigs fresh thyme
Directions:
2. Peel and chop butternut squash into 1 inch pieces. Arrange squash, onions and apple on the baking sheet. Drizzle with olive oil and season with salt, pepper and nutmeg.
3. Roast for 40-45 minutes or until fork tender.
4. Heat the chicken stock in a large pot over medium heat. Wrap the bay leaf, garlic clove and fresh thyme in a piece of cheesecloth and add to the chicken stock. Bring the chicken stock to a low boil.
5. Add the squash, onion apple mixture and allow to simmer for 12 minutes.
6. Remove the sachet and transfer mixture to a blender or puree with an immersion blender. Season to taste with additional salt and pepper.
Butternut squash is mild and this soup is the same with a bit of added sweetness from the apple and from roasting the veggies first. I enjoyed this for lunch throughout the week.
Check out what everyone else has made:
I *wanted* to enjoy my soup for lunch -- unfortunately the fellas beat me to it! They ♥ bacon as much as I do, I guess.
ReplyDeleteI love Butternut Squash soup and bacon is the perfect garnish.
ReplyDelete