Gawking at the snow showers and enjoying a bowl of this creamy, hearty soup….
I am a snow freak, and I never seem to get tired of staring at the snow showers, I could do this all day long, literally. If anyone happens to see me the way I enjoy the snow showers, they would think that I am seeing it for the first time in my life. I don’t understand how could someone possibly hate snow, isn’t this one of the most amazing natural phenomenons? I am eagerly waiting for more snow to make this years cutest snowman; for the time being have a peek at the snowman I had made last year.
In addition to snow, the very next thing that I love to do in this freezing weather is to make hot, hearty soup. For me, sipping a bowl of soup gives the feel of being cuddled by a velvety blanket. I usually make soups in a huge dutch oven and save few cups for next days, that way when I feel I need to be warmed up, I could just microwave the soup right from the refrigerator and enjoy it while watching the snow showers.
During my last grocery shopping, I had bought butternut squash without even knowing what I will be making with that. It had been humbly sitting in the fridge for the last few days waiting for it’s turn to be a part of my cooking fun. This evening, I took the squash out, looked at it and thought of the ways to make it as the special guest for my dinner. First thing that came to my mind was to bake it with some seasoning and to make mashed squash. Luckily, I flipped through Rachel Ray cookbook which was lying on the coffee table and found a soup recipe with butternut squash. I immediately hopped into my paradise, that would be my kitchen. Followed the recipe by making some alterations and after an hour creamy, thick, hearty soup was ready on the table.
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.
- Bake until brown at the edges and tender, about 1 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 baking, take the squash out of the oven, scoop the flesh from the skins, 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.
- Bake until brown at the edges and tender, about 1 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 baking, 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.
