Wednesday, January 12, 2011

Butternut Squash Soup and Waiting....

....for cake!

Today is my birthday.  No, those candles are not enough to represent the years.  Our city has a strict fire code on how many candles one can put on a cake.  So far, there's no cake to put any candles atop.  I have delicious hope!

In the meantime, it's snowing and I have a desire for soup.  Four butternut squash from last fall's market kept calling out "make something with us" from the windowsill.  Today I obliged.  I found this recipe over at AllRecipes

And I pretty much followed it exactly.

The recipe says it serves 4.  The four would have to be very hungry to polish off the generous amount.  I, always happy to have a soup on freezer standby, froze enough for another meal for two and was still left with four ample servings for the present (snow-filled) day.

Butternut Squash and Apple Soup recipe from Allrecipes

2 tbsp butter
2 large leeks (white and pale green part only) thoroughly washed and roughly chopped
1 large onion, chopped
1 large potato, peeled and chopped
2 cups peeled and cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored and cubed
1 quart chicken stock
1/4 cup dry white wine 
1/2 cup half and half
1/4 tsp grated nutmeg
Salt and pepper to taste

1.  Melt buter in a large pot over medium heat.  Stir in leeks and onions and cook until the onion softens and turns translucent--about 5 minutes.  Add potato, squash, carrots, apple and chicken stock.  Bring to a boil, reduce heat to medium-low, cover and simmer until the vegetables are soft--about 30 minutes.

2.  Puree the soup in batches in a blender or use an immersion blender* to puree the soup in the pot.  Stir in the wine and cream.  Season with the nutmeg, salt and pepper.  Simmer for about five more minutes.


*I recently purchased an immersion blender.  WHAT TOOK ME SO LONG?  I love it!!!!!