Marveling at the snowfall while relishing a bowl of this rich and comforting soup…
I stood by the window, mesmerized by the delicate dance of snowflakes, as if each one held a unique story to tell. My fascination with snow could easily fool anyone into thinking it was my first encounter with this magical phenomenon. How could anyone not adore snow? It’s a breathtaking marvel of nature that never fails to captivate me. I eagerly anticipate the chance to craft this year’s most endearing snowman, but for now, here’s a glimpse of the adorable one I recently made.
Amidst this wintry wonderland, there’s nothing quite as comforting as a steaming bowl of hearty soup. It’s like being wrapped in a velvety blanket, each spoonful warming both body and soul. I love preparing soups in my Dutch oven, ensuring I have extra for those days when a sip of warmth is all I crave while watching the snowfall.
The butternut squash I purchased during my last grocery run had patiently waited in the fridge, biding its time to shine in one of my culinary experiments. Tonight was its moment. I pulled it out, pondering various ways to elevate it to the star of my dinner table. Initially considering roasting it with a dash of seasoning for a delectable mash, fate led me to Rachel Ray’s cookbook resting on my coffee table. Within its pages, I discovered a butternut squash soup recipe—a perfect match for my culinary whims.
Making a few tweaks and adjustments to suit my taste, an hour later, a luscious, creamy, and soul-warming soup awaited me, ready to be savored.
Butternut Squash Soup
Ingredients
- Butternut squash, halved lengthwise- 1 whole
- Onion, chopped- 1
- Celery, chopped- 1 rib
- Chicken broth or vegetable broth, low sodium- 2 cups
- Milk- 1 cup
- Ground black pepper- 1 tsp seasoning squash + 1/2 tsp for seasoning the veggies
- Salt- 1/2 tsp
- Unsalted Butter- 1 tbsp for baking squash + 1 tbsp for sautéing veggies
For making Sweet and Spicy walnuts
- Unsalted butter- 1 tbsp
- Brown sugar- 1 tbsp
- Chili powder- 1/2 tsp
- Salt- 1/4 tsp
- Walnuts- 1/2 cup
Instruction:
- Preheat the oven to 400 F.
- Place the squash cut side up on a baking sheet. Brush with 1 tbsp butter, season with salt and ground black pepper.
- Roast until the edges turn brown and the squash has turned soft, about an hour.
- Meanwhile, in a large soup pot or dutch oven, add 1 tbsp butter, add chopped onions, and celery; saute until the veggies turn soft.
- Season with ground black pepper and salt.
- After an hour long roasting, take the squash out of the oven, scoop the flesh of the skin, and add it to the soup pot.
- Add the chicken broth and milk, cook for 5 minutes stirring occasionally.
- Transfer the soup in batches to a blender and puree or use an immersion blender and puree soup in the pot itself after lowering the heat.
- Serve in soup bowls and garnish with sweet and spicy walnuts.
Making Sweet and Spicy walnuts:
- Place a small pan over medium heat, add 1 tbsp butter, let the butter melt, add brown sugar, chili powder, and salt.
- Add the walnuts and toss them until evenly coated, let cool.
Tips:
- You could double the ingredients if you have more guests or save the leftover in the refrigerator.
- For a fancy presentation: serve the soup in the baked butternut squash after removing most of the flesh from it, make sure not to peel the skin off while scooping the flesh. Leave some flesh at the bottom to hold the soup without leaking.
- Butternut squash, halved lengthwise- 1 whole
- Onion, chopped- 1
- Celery, chopped- 1 rib
- Chicken broth or vegetable broth, low sodium- 2 cups
- Milk- 1 cup
- Ground black pepper- 1 tsp for seasoning squash+ ½ tsp for seasoning the veggies
- Salt- ½ tsp
- Unsalted Butter- 1 tbsp for baking squash+1 tbsp for sautéing veggies
- Unsalted butter- 1 tbsp
- Brown sugar- 1 tbsp
- Chili powder- ½ tsp
- Salt- ¼ tsp
- Walnuts- ½ cup
- Preheat the oven to 400 F.
- Place the squash halved vertically, cut side up on a baking sheet. Brush with 1 tbsp butter, season with salt and ground black pepper.
- Roast until the edges turn brown and the squash has turned soft, about an hour.
- Meanwhile, in a large soup pot or dutch oven, add 1 tbsp butter, add chopped onions and celery; saute until the veggies turn soft.
- Season with ground black pepper and salt.
- After an hour-long roasting, take the squash out of the oven, scoop the flesh out, add it to the soup pot.
- Add the chicken broth and milk, cook for 5 minutes stirring occasionally.
- Transfer the soup in batches to a blender jar and puree or use an immersion blender and puree soup in the pot itself after lowering the heat.
- Serve in soup bowls and garnish with sweet and spicy walnuts.
- Place a small pan over medium heat, add 1 tbsp butter, let the butter melt, add brown sugar, chili powder, and salt.
- Add the walnuts and toss them until evenly coated, let cool.
For a fancy presentation: serve the soup in the baked butternut squash after removing most of the flesh from it, make sure not to peel the skin off while scooping the flesh. Leave some flesh at the bottom to hold the soup without leaking.
