Saturday, October 29, 2011

winter squash soup


I was watching Barefoot Contessa on the Food Network this week and saw this recipe and I just had to make it! It's pretty easy, and very fall-ish. I already had everything I needed, so it was perfect!

melt butter and olive oil in a big 'ole pan

chop up your onion until your eyes just can't stand it anymore. 

saute saute saute. until the onions are translucent (about 10 min)

peel (with a veggie peeler) then chop your butternut squash. just scoop out the seeds with a spoon.

add butternut squash, pumpkin and chicken broth to the onions. cover and simmer for about 20 minutes.

this is the part where if I was a real chef with a big kitchen, I would pull out my fancy food mill or immersion blender and whip this soup up. I, however, am a seminary student with a blender....

add the mixture to a food mill, blender (whatever!) and blend it up to combine everything together 
this is what it should look like when you're done blending

now add the half and half (I used fat-free and couldn't tell)

now, it has a more velvety texture. I added more chicken broth at this point because it was too thick.

finished product topped with a little bit of cheese!
well friends, there you have it. here's Ina Garten's recipe below. enjoy!

Winter Squash Soup

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 2 cups chopped yellow onions (2 onions)
  • 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 1/2 pounds butternut squash, peeled and cut in chunks
  • 3 cups homemade chicken stock or canned broth
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup half - and - half
  • Creme fraiche, grated Gruyere, or croutons for serving (optional)

Directions

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

1 comment:

Leslie said...

Found your through Kelly's Korner. Excited to follow and read your blog!

www.thematthewmorganfamily.blogspot.com