A few weeks ago I was inspired by the weather and the lovely displays in the grocery store to try to tackle a completely foreign entity to me…the winter squash. I had been thinking about making a Butternut Squash soup and after hearing Tess mention it in passing, I decided to tackle the beast myself. I decided to use this recipe http://eatmakeread.com/2011/01/19/squash-soup-with-pear-cider-and-vanilla/ and I’m not sure if it’s because I used Vanilla Extract instead of Vanilla Beans or apple juice instead of cider or whipping cream instead of half and half but whatever I produced was inedible. I ended up pouring the entire batch down the sink and making a sandwich.
I, however, refused to let the Butternut Squash defeat me and after consulting Tess (and stealing her recipe) I decided to take advantage of the gloomy rainy weather last week to make a soothing warm Butternut Squash soup.
Here is what I did:
I sauted one onion and about 5 cloves of garlic (I LOVE garlic!) in some olive oil on low heat.
Meanwhile, peel and cube the butternut squash. Once the onions are slightly carmelized add 4 cups of water and 2 vegetable bullion cubes and let them disintegrate. Add the butternut squash and let simmer for about 30 minutes or until the squash is soft.
Then blend the mixture in either a blender or food processor in portions. Return the blended mixture to the pot and season with curry, cayenne pepper, ground mustard, salt and pepper and any other seasoning you prefer and serve!
Easy as that!
Even Steve, “Blegh squash is disgusting” enjoyed it! Thank you, Tess, for your tasty recipe.