There is nothing like a hot bowl of soup on a cold snowy day! (Oh Utah, land of summer snow!) I love soup! It is the easiest and most versatile thing in the world to make (I think!). Squash soup is my FAVORITE (!!!) and their is always plenty of it at my house because my husband does not share the same love for it that I do! (Poor guy!) I love roasted squash in just about anything really! I roast a couple and then scrape them out and freeze them and throw a scoop or two into a lot of the things that I make. Squash is LOADED with vitamins and is a great thickening agent in stews, casseroles etc. I am still on my pumpkin seed oil kick so I added a bit on top of my soup and yes it was pure heaven! This soup is just too easy not to make!
Butternut Squash Soup
Recipe by: Emily
1 Butternut Squash, around 2 lbs
4 cups Chicken or Vegetable Stock
2/3 cup Half and Half
2 Tbsp Shallots, minced
1 Tbsp Olive Oil
1/2 tsp Thyme
Dash of Red Pepper Flakes
1. Cut the butternut squash in half, scoop out the seeds and drizzle with olive oil then sprinkle with salt and pepper. Roast the squash in a 350 degree oven for about 35 minutes, or until very tender.
2. Add the minced shallot to a large sauce pan with 1 Tbsp olive oil and saute until tender. Add the chicken stock, thyme, salt, pepper, and red pepper flakes. Bring to a gentle simmer.
3. Scoop out the flesh from the roasted squash and puree in a blender adding some of the chicken broth to make it smooth or add the squash to the stock in the large sauce pan and puree with a hand blender until smooth.
4. Add the half and half, check for seasoning and serve.
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