Thursday, November 3, 2011

Butternut Squash Soup

  • I avoided this recipe and ones like it for awhile because of time.   Sure it came from Great Food Fast so one should think it's quick but the time says 45 minutes, if its more than 30 minutes, the recipe is probably on the shelf for some weekend task.  Silly? Probably, but when I get home from work and it's already 7 PM I really don't feel like spending much time on dinner, so I can get to all the other random stuff I need to do.  I actually made this last Monday night. Given that I didn't need to stand over it the entire time, it really wasn't much of a pain in the butt to make.  I need to stop thinking that just because the recipe says 45 minutes, means I am chained to the stove or something. 
  • The soup was great even though I forgot the orange juice and didn't make the pumpkin seeds.  The juice was an accident and the seeds were on purpose.  Instead we added our own spices.  My newish roommate is from Louisiana and had some Tony Chachere's Seasoning, (mom used to have this stuff. It shocks him that some one from South Dakota knows what it is.), which we sprinkled on top for a little spice.  I would have like it to be more cream based, but the sour cream helped take care of that.  It was also nice that my gluten free friend/neighbor could join in on the meal and after feeding 4 people there was enough left over for a few lunches. 
  • Next time I will try it with the orange juice, but I still recommend it the way I made it. 
  • Butternut Squash Soup (Serves 4 to 6)
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 piece (2 inches) fresh ginger, peeled and chopped
  • 2 garlic cloves, chopped
  • 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
  • Tony Chachere's Cajun Seasoning
  • Coarse salt and ground pepper
  • Sour cream

  1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. 
  2. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
  3. Puree soup in batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel or paper towel.
  4. Serve hot, with sour cream, pepper, and any other seasonings.


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