November 16th, 2009 Jamie
I have a confession to make. Before my sweetie started med school, I didn’t cook. I can cook (sort of), I just… didn’t. He was happy to do it, and I was happy not to. But as we’ve worked through the new dynamics of our relationship-in-med-school (he studies, I cook) I’ve discovered that I actually like it! And trying to eat well on a student’s budget makes it almost like a game; I have to find good new fresh foods for super cheap.
And butternut squash, right now, is about $0.99/lb at my grocery store, which is why I searched out a recipe for some yummy (and EASY) soup. Try it out - it is SO yummy for a cold fall evening!
Butternut Squash Soup
simplified from this recipe
3 1/2 c peeled butternut squash
2 1/2 c fat free less sodium broth OR vegetable stock (I used veggie stock and it was perfect)
3/4 c chopped carrots
1/4 c milk
1 Tbsp butter
1/8 tsp salt
Pepper to taste
1. Start by peeling and chopping your squash, using a large sharp knife and a cutting board. (Directions how to do it here; don’t worry it’s easy.) Cube it, measure out your 3 1/2 c, and set aside.
2. Chop your carrots, measure, set aside.
3. Put the butter in a medium saucepan (any medium-to-large pot) and heat to medium-high (about a 7 on your stove). Add squash and carrots, and sauté for about 12 minutes.
(If you’re not sure what sauté means, basically you just toss your veggies in with your butter and stir every 20-30 seconds so it doesn’t burn. It will start to smell nice and buttery!)
4. Pour in your broth or stock, and bring to a boil. Once it’s boiling, put a lid on your pot, lower the heat to medium (a 5 on the stove dial) and let simmer for 30 minutes. You don’t have to stir.
5. When 30 mins are up and your veggies are nice and soft, take the pot off the heat, stir in the milk and salt, and then pour into a blender. Blend to a nice smooth consistency.
6. Ladle into bowls, add pepper to taste (I used just a little), and eat.
Butternut squash has a sweet, almost pumpkin-y taste to it, but without the stringy factor. It blends up smooth and creamy.
The original recipe calls for chopped onions to be sauteed and mixed in as well. I didn’t do that.
The original recipe also calls for chicken broth, but I used veggie stock for a more uniform flavor and really liked it–makes this a great, filling vegetarian option, too.
Serve with toasted french bread for some crunch.
photo from Cooking Light
Entry Filed under: food & recipes