Sunday, November 17, 2013

Butternut Squash Soup

My final new recipe attempt from my week off is Smoky Butternut Squash Soup

Smoky Butternut Squash Soup

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • One 3-pound butternut squash, peeled and diced (8 cups)
  • 1 small canned chipotle in adobo, chopped
  • 7 cups chicken or turkey stock or low-sodium broth
  • 2 tablespoons honey
  • Salt
  • 1 cup crème fraîche
  • 1/4 cup finely chopped chives, plus more for garnish
  1. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes.
  2. Puree the soup until smooth; season with salt.
  3. In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.
Well, the hardest part about making this recipe was peeling and dicing the butternut squash - does anyone have advice on how to make that easier? The soup has good flavor, with a bit of heat, so Tom definitely will not be able to eat this.

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